Today you get something special: a peek into what Taste Buddies would be like if GC wrote this blog. Last week GC made a delicious broccoli leek soup (Williams-Sonoma – March 5) because I didn’t have time to during the week. As you will see, GC is much more deligent about his cooking and blogging – he photographed every step of the process.
This soup was delicious. The soup retains the texture of the broccoli florets and has subtle undertones of leek. Leeks are a great alternative to onion as they have the same onion flavour, but are sweeter and fresher, a nice mix between green onion and yellow onion.
The garlic croutons add a nice crunch but quickly dissolve into the soup. The sour cream and chives taste fresh and cool, tasting and reminding you of spring. This is the perfect soup to usher in the start of spring and I want to thank GC for doing such an amazing and delicious job!
Recipe and photos are below the cut – happy munching!
2 Tbsp olive oil
2 leeks, white and pale green parts, finely chopped
1 ½ lb broccoli, tough stems peeled, florets and stems cut into 1-inch pieces
4 cups chicken broth
Salt and ground white pepper
2 Tbsp finely chopped chives
Add the broth and bring to a simmer over medium heat. Cover partially and cook until the vegetables are tender, 15-20 minutes. Remove from the heat and let cool.Working in batches, puree the soup in a blender or food processor. Return to the pot and reheat over medium heat. Season with salt and pepper and serve, garnished with sour cream, croutons, and chives. Cut 3 slices coarse country bread into bite-sized cubes.In a frying pan over medium-high heat, combine 3 Tbsp olive oil and 2 cloves garlic, thinly sliced. Fry until the garlic turns brown; do not let it burn. Scoop out and discard the garlic.Add the bread to the pan and fry, stirring often, until golden brown, about 5 minutes.