Broccoli-Leek Soup With Lemon-Chive Cream

• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 medium leeks, white and tender green parts only, finely chopped
• 1 1/2 lbs broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces
• 3 garlic cloves, thinly sliced
• 5 cups chicken stock or 5 cups low sodium chicken broth
• salt
• fresh ground white pepper
• 2 -3 pinches crushed red pepper flakes (optional)
• 1/2 cup sour cream
• 1 lemon, zest of, finely grated
• 2 tablespoons fresh lemon juice (not the bottled kind)
• 1/4 cup snipped fresh chives
• 1/4 cup grated parmesan cheese

1. In a medium saucepan, melt the butter in the olive oil.
2. Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.
3. Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.
4. Cover partially and simmer until the broccoli is tender, 20 minutes.
5. Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan.
6. Season with salt and white pepper.
7. Transfer the soup to a blender and puree in batches until smooth.
8. Stir in half of the lemon-chive cream.
9. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

unsalted butter, extra virgin olive oil, leeks, broccoli, garlic, chicken, salt, fresh ground white pepper, red pepper, sour cream, lemon, lemon juice, chives, parmesan cheese

Taken from www.food.com/recipe/broccoli-leek-soup-with-lemon-chive-cream-304300 (may not work)