SERVES 6
SERVES 6
A nice light supper—wonderful on Level Two with hot Whole Wheat Popovers (this page). A tasty soup you will enjoy year-round. The fried leeks and garlic sprinkled on top of the soup add to the flavor.
¼ cup olive oil
2 leeks, trimmed of dark green leaves, then cleaned and chopped
8 cups chicken broth
6 cups (about 3 stalks) chopped broccoli florets
Salt and freshly ground black pepper
FRIED LEEKS
6 tablespoons olive oil
1 leek, trimmed of dark green leaves, then cleaned and very thinly sliced
3 garlic cloves, finely chopped
6 tablespoons sour cream
Heat the olive oil in a large stockpot. Add the leeks and sauté for about 5 minutes, until they are lightly browned. Add the chicken broth and bring to a boil. Add the broccoli and bring back to a boil, then immediately reduce the heat and simmer for 15 minutes, until broccoli is soft. Season with salt and pepper. Transfer to a blender or food processor and blend until smooth.
For the fried leeks: Heat the olive oil in a skillet over medium heat, then add half the leeks and cook until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat these steps with the remaining leeks. Finally, fry the garlic until golden brown. Set aside with the leeks.
Ladle the soup into individual bowls and garnish each with a dollop of sour cream. Top with the fried leeks and garlic.