Broccoli Leek Soup With Lemon Chive Cream Recipes

BROCCOLI-LEEK SOUP WITH LEMON-CHIVE CREAM

Steps:

• In a medium saucepan, melt the butter in the olive oil.
• Add the leeks & crushed red pepper flakes, if using, 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.

SLOW COOKER BROCCOLI LEEK LEMON SOUP

Steps:

• Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker.
• Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours.
• Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use.
• When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.

BROCCOLI LEEK SOUP

Steps:

• 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
• 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
• 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
• 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
• 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
• 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
• 7. Return soup to saucepan; add half and half and chives, and reheat briefly.