Broccoli Leek Soup
|Olive oil||1⁄4 Cup (4 tbs)|
|Leeks||2 , trimmed of dark green leaves, then cleaned and chopped|
|Chicken broth||8 Cup (128 tbs)|
|Broccoli florets||6 Cup (96 tbs), chopped|
|Ground black pepper||To Taste|
|Olive oil||6 Tablespoon|
|Leeks||1 , trimmed of dark green leaves, then cleaned and chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Sour cream||6 Tablespoon|
Heat the olive oil in a large stockpot.
Add the leeks and saute for about 5 minutes, until they are lightly browned.
Add the chicken broth and bring to a boil.
Add the broccoli and bring back to a boil, then immediately reduce the heat and simmer for 15 minutes, until broccoli is soft.
Season with salt and pepper.
Transfer to a blender or food processor and blend until smooth.
Heat the olive oil in a skillet over medium heat, then add half the leeks and cook until golden brown.
Remove with a slotted spoon and drain on paper towels.
Repeat these steps with the remaining leeks.
Finally, fry the garlic until golden brown.
Set aside with the leeks.
Ladle the soup into individual bowls and garnish each with a dollop of sour cream.
Top with the fried leeks and garlic.