The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine.
Create your own customized creamy vegetable soup with the Recipe Maker.
Serves 8 as a first course.
2 Tbs. extra-virgin olive oil
2/3 cup medium-diced onions
2/3 cup thinly sliced leeks
2 tsp. minced garlic
2-1/2 cups lower-salt chicken broth
3 Tbs. white wine
1-3/4 lb. broccoli, bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
1/4 cup heavy cream
Freshly ground black pepper
1/2 tsp. fresh lemon juice, more as needed
1/3 cup crumbled cooked bacon
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 kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.
Add the broccoli, chicken broth, and wine, plus 2-1/2 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, 7 to 20 minutes.
Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree 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 thesoup back into the pan.
Add the cream and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.
Ladle into 8 soup bowls and garnish each serving with 2 tsp. crumbled bacon.Nutrition information (per serving):
Calories (kcal): 120; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 3.5; Protein (g): 6; Monounsaturated Fat (g): 3; Carbohydrates (g): 9; Polyunsaturated Fat (g): 0.5; Sodium (mg): 300; Cholesterol (mg): 15; Fiber (g): 3;
Susie Middleton is editor at large for Fine Cooking magazine.
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