Broccoli-Leek Soup w Lemon-Chive Cream Serves 4

In a medium saucepan, melt butter in olive oil. Add leeks and cook over moderately high heat, stirring, until softened, 3 min. Stir in broccoli, garlic and stock, season w salt & white pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 min. Meanwhile, in a small bowl, stir the sour cream w the lemon zest, lemon juice, chives and Parmesan. Season w salt and white pepper. Transfer soup to blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle soup into shallow bowls and serve the remaining cream on the side.

Butter 1 T unsalted
Olive Oil 1 T
Leeks 2 medium, white and tender green only, finely chopped
Broccoli 1.5 lb, stems peeled and sliced 1/2″ thick, florets cut into 1″ pieces
Garlic 3 cloves, sliced
Stock 5 c chicken
Sour Cream 0.5 c
Lemon Zest 1 lemon
Lemon Juice, Fresh 2 T
Chives 0.25 c snipped
Cheese, Parmesan 0.25 c grated