Saturday, November 7, 2009

Broccoli Soup with Lemon Chive Cream

More soup!

Broccoli Soup with Lemon Chive Cream
via Orangette

For the soup:
  • 1 T unsalted butter
  • 1 T olive oil
  • 2 medium leeks, white and tender green parts only, sliced
  • 1 small yellow onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 1/2 lb broccoli, both crowns and stems, trimmed and coarsely chopped
  • 5 c chicken or vegetable stock
  • rind (about 2 inches square) from a piece of Parmesan cheese
  • 3/4 tsp kosher salt, or less if your broth is well salted

For the lemon chive cream:
  • 1 cup sour cream
  • 2 scallions, white and pale green parts only, very thinly sliced
  • 1/4 cup minced chives
  • 1 tsp grated lemon zest
  • 2 T fresh lemon juice
  • 1/2 c finely grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp pressed or minced garlic

  1. In a small stockpot or Dutch oven, warm the butter and oil over medium heat. Add the leeks and onion, and cook, stirring occasionally, until they have softened and the onion is translucent, about 10 minutes. Add the garlic, and cook for one minute. Add the broccoli, stock, Parmesan rind, and salt, and stir to mix. Bring to a boil, reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 20 minutes.
  2. While the soup cooks, prepare the cream. In a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated Parmesan, salt, and garlic, mixing until fully combined. Taste, and adjust as necessary.
  3. To finish the soup, remove the Parmesan rind. Purée it in the pot using an immersion blender. Return the soup to the pot, add a few dollops of the cream mixture, and stir to incorporate. Taste for seasoning, and adjust as necessary. If needed, rewarm the soup gently over low heat.
  4. Serve the soup with a spoonful or two of the remaining cream on top.

Comments & Modifications:
  • I tried to use the parmesan rind, but it got really goopy so I took it out.
  • Next time I might just stir all of the cream into the soup. I think it would taste just as good, and then I wouldn't have to take two containers to work.
  • I bet plain yogurt would work just as well as sour cream since the tangy creaminess is really all that comes through.

Verdict: I really enjoyed this soup! Apparently broccoli, lemon, and chives go really well together. With yogurt instead of sour cream, it would be exceptionally healthy as well. I'll definitely make this again.

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