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Broccoli Soup with Chive Oil
Makes 6 servings
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup coarsely chopped chives
  • Pinch of cayenne pepper
  • 1 medium onion, chopped
  • 1 fresh or 2 dried Turkish bay leaves
  • 1 pound broccoli, stems and crowns cut into 1-inch pieces (about 6 cups)
  • 4 cups low-salt chicken broth
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  1. Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt.
  2. Heat 1 tablespoon oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly.
  3. Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper.
  4. Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.

recipe from: epicurious.com, 4/10/05

 
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