Recipes Soup Vegetable Soup Broccoli Soup Broccoli-Leek Soup with Lemon-Chive Cream 4.0 (2,982) Add your rating & review Plus: More Soup Recipes and Tips By Diane Rossen Worthington Updated on June 9, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print