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Brocolli Leek Soup with Lemony Chive Cream
Wonderful!
Serves 6
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 2 |
ea |
Leeks - medium, white and tender green part only |
|
| 1 |
Tb |
Butter |
|
| 1 |
Tb |
Olive oil |
|
| 1 1/2 |
lb |
Brocolli, stems peeled and cut into 1 inch pieces |
|
| 3 |
Tsp |
Garlic, minced |
|
| 5 |
C |
Chicken broth |
|
|
|
Salt and pepper to taste |
|
| 1/2 |
C |
Sour cream |
|
| 1 |
ea |
Lemon zest of one lemon, finely grated |
|
| 1/4 |
C |
Chives or Scallions, green parts only, finely sliced |
|
| 1/4 |
C |
Parmesan cheese, grated |
|
|
Instructions
Soak the chopped leeks in water for a few minutes to get rid of all the dirt between the leaves. Remove from water, drain and finely chop.
In a medium saucepan, melt the butter and oil, add the leeks and cook over medium heat until soft, stirring frequently. About 3 minutes. Stir in the brocolli, garlic, broth, salt and pepper to taste and
bring to a boil. Lower heat and partially cover the pan and simmer until the vegetables are tender about 20 minutes.
In a small bowl combine sour cream. lemon zest and juice, chives and cheese
and season with salt and pepper. Stir till ingredients are well combined. In small batches puree soup in a blender or food processor until it is smooth. Stir in half of the sour cream mixture. Ladle
soup into bowls and top each with a dollop of sour cream mixture and serve hot.
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