M has often told me that one of his very favorite soups is his mother's cream of broccoli. He says she used to make it on Christmas Eve and it was always his favorite part of the meal. What can I say...the man knows how to drop a not-so-subtle hint.
Unfortunately, with the wedding day fast approaching, our menus won't be including cream of, well, anything. But we can still rock the broccoli.
I found this recipe while browsing the Williams-Sonoma website and it seemed like the perfect way to give M a little of what he's been hinting at. It's not his mom's cream of broccoli on Christmas Eve, but it's still a broccoli soup. It had a great flavor, not unlike another of our favorites--roasted broccoli. After a few bites, I decided a mug of this would be a great accompaniment to a small turkey or ham panini.
Broccoli and Leek Soup
adapted from www.williams-sonoma.com
2 TBSP. olive oil
2 leeks, including tender green portions, rinsed and finely chopped
2 garlic cloves, minced
2 lb. broccoli, trimmed, florets and stalks cut into one-inch pieces
4 c. chicken or vegetable stock
2 c. water
salt and freshly ground pepper, to taste
3/4 c. light sour cream or plain Greek yogurt, divided
2 TBSP finely chopped fresh chives
1. In a large pot over medium heat, warm the olive oil. Add the leeks and garlic and sauté until softened, three to five minutes.
2. Add the broccoli and sauté, stirring frequently, until slightly softened, about two minutes more.
3. 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.
4. Stir in 1/2 c. sour cream or yogurt then use a blender or food processor to puree the soup in batches until smooth. Return the to the pot. Alternately, process with an immersion blender until smooth.
5. Reheat the soup gently over medium heat. Season with salt and pepper. Ladle the soup into warmed bowls and garnish with the sour cream or remaining yogurt and chives. Serve immediately.