Broccoli Soup with Lemon-Scallion Cream

This soup is an adapted recipe from Molly Wizenberg's blog Orangette, author of cookbook 'A Homemade Life'. The lemon-scallion cream punches up this classic comfort soup by adding a refreshing, exciting dimension and re-inventing what can be boring broccoli soup with an irresistible zesty flourish. Should you have any leftover sour cream mixture, it makes for a delicious dip along with potato chips or cucumber and carrot fingers.



Serves 4-6

Ingredients

For the soup: 1 tbsp unsalted butter; 1 tbsp olive oil; 1 small yellow onion, coarsely chopped; 2-3 cloves garlic, coarsely chopped; 800 g broccoli, both crowns and stems, trimmed and coarsely chopped; 5 cups chicken or vegetable stock; 1 rind (about 2 inches square) from a piece of Parmesan cheese; ¾ tsp. kosher salt, or less if your broth is well salted

For the sour cream:1 cup sour cream (not low-fat or nonfat); 2 scallions, white and pale green parts only, very thinly sliced; ¼ cup minced chives; 1 tsp grated lemon zest; 2 tbsp fresh lemon juice; ½ cup finely grated Parmesan cheese; ½ tsp kosher salt; ¼ tsp pressed or minced garlic

Method: In a small stockpot, warm the butter and oil over medium heat. Add the leeks and onion, and cook, stirring occasionally, until they have softened and the onion is translucent, about 10 minutes. Add the garlic, and cook for one minute. Add the broccoli, stock, Parmesan rind, and salt, and stir to mix. Bring to a boil, reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 20 minutes.

While the soup cooks, prepare the cream. In a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated Parmesan, salt, and garlic, mixing until fully combined. Taste, and adjust as necessary.

To finish the soup, remove the Parmesan rind. Using a blender and working in small batches – when puréeing hot liquids, never fill the blender more than one-third full – purée until very smooth. (Alternatively, purée it in the pot with an immersion blender) Return the soup to the pot, add a few dollops of the cream mixture – I add about 1/3 cup – and stir to incorporate. Taste for seasoning, and adjust as necessary. If needed, re-warm the soup gently over low heat. Serve the soup with a spoonful or two of the remaining cream on top.

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Eager to warm up your winter?
Try Heston Blumenthal's Pea and Ham Soup
or Spiced Pumpkin Soup