Broccolini-Spring Onion Soup

1. 1

   Place a large, heavy soup pot or Dutch oven over medium-low heat and add the oil.

2. 2

   When the oil is warm, add the scallions and cook, stirring occasionally, until softened, about 4 minutes.

3. 3

   Add the Broccolini and cook, stirring occasionally, until it begins to soften, about 2 minutes more.

4. 4

   Add the broth, salt, and pepper to taste.

5. 5

   Bring to a boil, then reduce the heat to low and simmer, partially covered, until the Broccolini is only just tender and still bright green, 15 to 18 minutes.

6. 6

   Remove from the heat and let cool, uncovered, for about 5 minutes.

7. 7

   In batches, puree the soup in a blender or food processor.

8. 8

   (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.)

9. 9

   Return to the soup to a clean pot and warm through gently over medium heat.

10. 10

    Taste for seasoning.

11. 11

    Ladle into warm bowls or tall mugs and garnish with a big dollop of sour cream, a few croutons, and the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.