Broccoli soup with bacon

Broccoli soup with bacon 

Serves 8

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• 2  tbs. extra-virgin olive oil
• 2/3   cup medium-diced onions
• 2/3   cup thinly sliced leeks
• 2  tbs. minced garlic
• Kosher salt
• 13/4  lb. broccoli, bottom stems trimmed, florets coarsely chopped, and stems sliced very thinly
• 21/2  cups homemade or lower-salt chicken broth
• 3  tbs. dry white wine
• 1/4   cup heavy cream
• 1/2  tsp. freshly squeezed lemon juice; more to taste
• Freshly ground black pepper
• 1/3   cup crumbled cooked bacon

Here’s a perfect way to entice even the veggie-averse to get their greens.

1. In a 4- to 5-quart saucepan or dutch oven, heat the olive oil over mediumlow heat. when hot,add the onions, leeks, garlic, and a pinch of salt.
2.  Add the broccoli, chicken broth, wine, and 21/2 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, 10 to 20 minutes.
3. Take the pan off the heat and let the soup cool for 5 minutes. working in batches, purée 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 the soup back into the pan.
4. Add the cream and lemon juice. season the soup with salt and pepper. Taste the soup and adjust the seasonings with salt, pepper, or lemon juice  as needed.
5. Ladle into 8 soup bowls and garnish each serving with 2 tsp. of the crumbled bacon.