Dilled Broccoli And Leek Soup

1. 1

   Cut the dark green parts of the leeks into large pieces, saving the white part. Cut the broccoli stalks into large pieces.

2. 2

   In a soup pot place the broccoli stalks and the dark green parts of the leeks and cover with water. Bring up to a boil and simmer until the liquid is reduced to 3 cups. Strain and set aside.

3. 3

   Cut the white part of the leeks into quarters lengthwise and then cut crosswise into a small dice.

4. 4

   In a 4 quart dutch oven or soup pot, saute the diced leek and garlic in the olive oil until the leeks soften.

5. 5

   Stir in the dill, salt and pepper, followed by the broccoli-leek stock and the chicken broth. Bring up to a boil and simmer for about 5 minutes.

6. 6

   Add the cooked rice and broccoli and turn off the heat. Let cool a bit and then puree the soup in batches in a blender. Return to the pot and reheat to boiling. Stir in the sour cream and serve.

* Per serving · 4 servings · Values may vary.