Broccoli and Leek Soup
Posted by Solitary Dancer on November 2, 2008
Broccoli Leek Soup
INGREDIENTS:
2 Tbs. olive oil
1 Salt and freshly ground white pepper to taste
2 leeks including tender green portions, rinsed well and finely chopped
1/4 cup sour cream or plain yogurt
1 1/2 stalks cut into 1-inch pieces
2 Tbs. finely chopped fresh chives
4 cups chicken stock
DIRECTIONS:
To make the soup, in a large saucepan over medium heat, warm the olive oil.
Add the leeks and sauté until softened, 3 to 5 minutes.
Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.
Add the stock and bring to a simmer.
Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes.
Remove from the heat.
In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan.
Alternatively, process with a stick blender in the pan until smooth.
Reheat the soup gently over medium heat.
Season with salt and white pepper.
Ladle the soup into warmed bowls
Erik said
I like the idea of using yogurt for the creaminess. It adds texture and flavor with a lot less fat than other methods. Very nice.