Broccoli Soup with Bacon

Monday, Nov 14, 2016




Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 2/3 cup medium-diced onions
  • 2/3 cup thinly sliced leeks
  • 2 tsp. minced garlic
  • Kosher salt
  • 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

 

Directions

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;

Serves 8 as a first course.

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