Broccoli soup with bacon

Broccoli Soup with Bacon

Serves 8 as a first course

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2/3 cup medium-diced onion
• 2/3 cup thinly sliced leeks (white and light green parts only), well washed
• 2 tsp. minced garlic
• Kosher salt
• 1 3/4 lb. broccoli, bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
• 2 1/2 cups homemade or lower- salt chicken broth
• 3 Tbs. dry white wine
• 1/4 cup heavy cream
• 1/2 tsp. fresh lemon juice; more as needed
• Freshly ground black pepper

• 1/3 cup crumbled cooked bacon

• In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onion, leeks, garlic, and a pinch of salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. salt.

• 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, 7 to 20 minutes. Take the pan off the heat and let the soup cool for 5 minutes.
• Working in batches, pureé 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.
• Add the cream and lemon juice and season with salt and pepper. Taste and add more salt, pepper, or lemon juice as needed. Ladle into soup bowls and garnish each serving with 2 tsp. crumbled bacon.