Here’s a perfect way to entice even the veggie-averse to get their greens.
SERVES 8
INGREDIENTS
- 2 Tbs. extra-virgin olive oil
- 2/3 cup medium-diced onions
- 2/3 cup thinly sliced leeks
- 2 Tbs. minced garlic
- Kosher salt
- 13/4 lb. broccoli, bottom stems trimmed, florets coarsely chopped, and stems sliced very thinly
- 21/2 cups homemade or lower-salt chicken broth
- 3 Tbs. dry white wine
- 1/4 cup heavy cream
- 1/2 tsp. freshly squeezed lemon juice; more to taste
- Freshly ground black pepper
- 1/3 cup crumbled cooked bacon
INSTRUCTIONS
- In a 4-to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, leeks, garlic, and a pinch of salt.
- Add the broccoli, chicken broth, wine, and 21/2 cups water. Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored,10 to 20 minutes.
- Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, purée the soup in a blender(fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.
- Add the cream and lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with salt, pepper, or lemon juice as needed.
- Ladle into 8 soup bowls and garnish each serving with 2 tsp. of the crumbled bacon.
NUTRITION INFORMATION PER SERVING:
- 120 CALORIES | 6g PROTEIN | 9g CARB | 7g TOTALFAT | 3.5g SATFAT | 3g MONO FAT | 0.5g POLYFAT | 15mg CHOL | 300mg SODIUM | 3g FIBER
