The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine.
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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.