Broccoli-Leek Soup With Lemon-Chive Cream Recipe

Name: Broccoli-Leek Soup With Lemon-Chive Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; 2 medium leeks, white and tender green parts only, finely chopped; 1 1/2 lbs broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces; 3 garlic cloves, thinly sliced; 5 cups chicken stock or 5 cups low sodium chicken broth; salt; fresh ground white pepper; 2 -3 pinches crushed red pepper flakes (optional); 1/2 cup sour cream; 1 lemon, zest of, finely grated; 2 tablespoons fresh lemon juice (not the bottled kind); 1/4 cup snipped fresh chives; 1/4 cup grated parmesan cheese

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 medium leeks, white and tender green parts only, finely chopped
1 1/2 lbs broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces
3 garlic cloves, thinly sliced
5 cups chicken stock or 5 cups low sodium chicken broth
salt
fresh ground white pepper
2 -3 pinches crushed red pepper flakes (optional)
1/2 cup sour cream
1 lemon, zest of, finely grated
2 tablespoons fresh lemon juice (not the bottled kind)
1/4 cup snipped fresh chives
1/4 cup grated parmesan cheese

1
In a medium saucepan, melt the butter in the olive oil.
2
Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.
3
Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.
4
Cover partially and simmer until the broccoli is tender, 20 minutes.
5
Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan.
6
Season with salt and white pepper.
7
Transfer the soup to a blender and puree in batches until smooth.
8
Stir in half of the lemon-chive cream.
9
Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

833

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra virgin olive oil, 2 medium leeks, white and tender green parts only, finely chopped, 1 1/2 lbs broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces, and more.

Yes, Broccoli-Leek Soup With Lemon-Chive Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli-Leek Soup With Lemon-Chive Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions