Wednesday, May 2, 2007

Broccoli-Leek Soup with Lemon-Chive Cream

Deb from made a comment the other about trying things over and over that you know you don't like. I read that, though " true," and then went home and pulled the exact same move.

On the flip side, mine turned out pretty ok. I normally just don't enjoy broccoli soup, though I consistently convince myself that I do. I like broccoli just fine, but the florets in soup always weird me out. This one, however, I found all around enjoyable. The boy liked it, but I always wonder how much is enjoyment, and how much is humoring me. Still, Food and Wine once again did not disappoint. It wasn't overly heavy or creamy, and the flavors mixed really well. The broccoli got room to breathe in the soup, instead of being weighed down by tons of cheese, which I think helped my enjoyment of it overall.

Considering I still haven't found my camera (it's around...somewhere):

The lemon-sour cream mix was a great touch to the soup, I have to say. And, 1/2 cup of cream in a 5 serving dish? Not too shabby on the waistline front. Especially if you use light sour cream as we did, to perfectly respectable results.

Also: with this dish I got to try out our new garlic press. Whee!

A-hem. Now, recipe.
  • 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
  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.

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