Broccoli-Leek Soup with Lemon-Chive Cream

Name: Broccoli-Leek Soup with Lemon-Chive Cream
Total time: 35 min
Ingredients: 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

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By Diane Rossen Worthington

Updated on June 9, 2017

Broccoli-Leek Soup with Lemon-Chive Cream — Photo: © James Baigrie

Total Time:

35 mins

Yield:

4

Ingredients

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

Directions

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