broccoli soup with lemon chive cream

leah and i made this soup without the suggested parmesan rind because hey, we didn't have any of those lying around, but i think the rind combined with maybe an extra clove or two of garlic would have given this soup the boost it needed. i squeezed about a half a lemon's worth of juice directly into the soup as well to brighten up the flavor a little, and think it could do with a little more. a few fistfuls of baby spinach stirred in right before blending might also be a good idea for an added color and nutrient boost (understandably, this soup wasn't as green as i had hoped).

as it was, it made a surprisingly filling and comforting soup, the leeks adding a mellow oniony depth to the broccoli flavor with the lemon chive cream as the crowning glory: i could have eaten a bowlful of that cream with a spoon and happily called it lunch.
broccoli soup with lemon-chive cream
adapted (barely) from orangette
makes 5-6 servings

for the soup:

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium leeks, white and tender green parts only, sliced
• 1 small yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped (i might even throw in an additional clove or two)
• 1 ½ lb. broccoli, both crowns and stems, trimmed and coarsely chopped
• 5 cups vegetable stock
• 1 rind (about 2 inches square) from a piece of parmesan cheese
• ¾ tsp kosher salt, or less if your broth is well salted
• juice of between ½ and a whole lemon (depending on how strong you want your citrus)

for the cream:

• 1 cup full fat sour cream
• 2 scallions, white and pale green parts only, very thinly sliced
• ¼ cup minced chives
• 1 tsp grated lemon zest
• 2 tbsp fresh lemon juice
• ½ cup finely grated parmesan cheese
• ½ tsp kosher salt
• ¼ tsp pressed or minced garlic

in a small stock pot or dutch oven, warm the butter and oil over medium heat. add the leeks and onion, and cook, stirring occasionally, until they have softened and the onion is translucent, about 10 minutes. add the garlic, and cook for one minute. add the broccoli, stock, parmesan rind, and salt, and stir to mix. bring to a boil, reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 20 minutes.

while the soup cooks, prepare the cream. in a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated parmesan, salt, and garlic, mixing until fully combined. taste and adjust as necessary.
to finish the soup, remove the parmesan rind and squeeze in the juice of half a lemon. using a blender and working in small batches – when puréeing hot liquids, never fill the blender more than one-third full – purée until very smooth (if you have an immersion blender, now is a perfect time to whip that baby out). return the soup to the pot, add about a third of the sour cream mixture and stir to incorporate. taste for seasoning, and adjust as necessary. if needed, rewarm the soup gently over low heat.

serve the soup with a spoonful or two of the remaining cream on top.