Vibrant, comforting flavor defined by the freshness of broccoli and the silkiness of cream. A warm embrace on a grey day, this rich soup balances health and pleasure in every spoonful. Direct, elegant, and deeply homemade.
Separate the broccoli florets and cut the tender stems into small pieces; discard only the tough parts. Chop the leek, white onion, and garlic. Peel the potato and cut it into small cubes so it adds body without slowing the soup down.
Heat the butter with the olive oil. Cook the
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Add the broccoli stems, potato, vegetable broth, most of the salt, and the pepper. Simmer gently for 12 minutes, until the potato is tender. Add the broccoli florets during the last 4 minutes to keep color and freshness.
Blend the soup until silky. For a finer texture, pass it through a fine-mesh strainer. Work in batches if the blender is full; hot green soup under a nervous lid is a miniature volcano, and nobody needs that drama.
Return the soup to the pot, lower the heat, and add the cream, nutmeg, and the remaining salt. Warm for 3 minutes, without a hard boil, until rich and softly green. Serve hot or warm.
