Servings: 8 as a first course
The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine.
Create your own customized creamy vegetable soup with the Recipe Maker.
In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, leeks, garlic and a pinch of kosher 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. kosher salt.
Add the broccoli, chicken broth, and wine, plus 2-1/2 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, puree 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 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.
Ladle into 8 soup bowls and garnish each serving with 2 tsp. crumbled bacon.
I have to say that I read the reviews after I started making the soup (won't do that again LOL!). It turned out bland so I added some bouillon and finished it with Parmesan Cheese. Much, Much better. In the future, I will use all broth and add a Parmesan rind.
This is the first time a Fine Cooking recipe has ever failed me. I always expect to make adjustments for my own personal taste but this recipe, I had to remake in every way. Just skip it!!!
Very bland. Plain. Nothing special. Is missing in texture. Wont make it again!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.