Broccoli-Leek Soup With Lemon-Chive Cream

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 lbs 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 low sodium chicken broth
• salt
• fresh ground white pepper
• 2-3 pinches crushed red pepper flakes (optional)
• 1/2 cup sour cream
• 1 lemon, zest of, finely grated
• 2 tablespoons fresh lemon juice (not the bottled kind)
• 1/4 cup snipped fresh chives
• 1/4 cup grated parmesan cheese

Directions

1. 1

   In a medium saucepan, melt the butter in the olive oil.

2. 2

   Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.

3. 3

   Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.

4. 4

   Cover partially and simmer until the broccoli is tender, 20 minutes.

5. 5

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

6. 6

   Season with salt and white pepper.

7. 7

   Transfer the soup to a blender and puree in batches until smooth.

8. 8

   Stir in half of the lemon-chive cream.

9. 9

   Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.