Broccolini-Spring Onion Soup

• 2 tablespooons extra-virgin olive oil
• 10 whole scallions, ends trimmed and finely chopped
• 1 1/2 pounds broccolini, florets and stalks cut into 1-inch pieces
• 1 1/2 quarts (6 cups) low-sodium chicken or vegetable broth, homemade or store-bought
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 cup sour cream or plain yogurt, for garnish
• croutons, for garnish
• 2 tablespoons snipped fresh chives, for garnish

1. Place a large, heavy soup pot or Dutch oven over medium-low heat and add the oil.
2. When the oil is warm, add the scallions and cook, stirring occasionally, until softened, about 4 minutes.
3. Add the Broccolini and cook, stirring occasionally, until it begins to soften, about 2 minutes more.
4. Add the broth, salt, and pepper to taste.
5. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the Broccolini is only just tender and still bright green, 15 to 18 minutes.
6. Remove from the heat and let cool, uncovered, for about 5 minutes.
7. In batches, puree the soup in a blender or food processor.
8. (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.)
9. Return to the soup to a clean pot and warm through gently over medium heat.
10. Taste for seasoning.
11. Ladle into warm bowls or tall mugs and garnish with a big dollop of sour cream, a few croutons, and the chives.

extravirgin olive oil, scallions, broccolini, chicken, kosher salt, freshly ground black pepper, sour cream, croutons, fresh chives

Taken from www.foodrepublic.com/recipes/broccolini-spring-onion-soup-recipe/ (may not work)