Broccoli-Leek Soup With Lemon-Chive Cream - cooking recipe

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 5 cups 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

Preparation

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.