Broccoli-Leek Soup with Lemon-Chive Cream

  • Total Time:
  • Servings: 4


  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 medium leeks, white and tender green parts only, finely chopped
  • 1 1/2 pounds broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces
  • 3 garlic cloves, thinly sliced
  • 5 cups chicken stock or canned low-sodium broth
  • Salt and freshly ground white pepper
  • 1/2 cup sour cream
  • Finely grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup snipped chives
  • 1/4 cup grated Parmesan cheese

How to make this recipe

  1. In a medium saucepan, melt the butter in the olive oil. Add the leeks and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 minutes.

  2. Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan. Season with salt and white pepper.

  3. Transfer the soup to a blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

Contributed By Photo © James Baigrie Published November 2002

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