It's not easy being green...

[Edit: I forgot to mention that the author of this recipe suggests using leftover lemon-chive cream as a dip for potato chips. I highly recommend it myself! Yum!]

Unless, of course, you're broccoli soup. Or making broccoli soup. I found this to be the case with a simple, flavorful recipe for Broccoli Soup with Lemon-Chive Cream, which I got from my favorite food blog (I mean besides mine), Orangette by Molly Wizenberg, who also writes a column for Bon Appetit and just had a book published.

Yesterday, I decided I wanted something light, simple, and interesting for dinner, so I tried this. It turned out to be just that and more: the lemon-chive cream really gave the soup a unique depth of flavor that I have never tasted before. Of course, I still love my mom's classic broccoli soup, as I love all things that remind me of home, but this was really great for something different, something new, something interesting, and... something green. Enjoy.

Broccoli Soup with Lemon-Chive Cream

Recipe courtesy Molly Wizenberg

The soup:

1 Tbsp. unsalted butter

1 Tbsp. olive oil

2 medium leeks, white and tender green parts only, sliced

1 small yellow onion, coarsely chopped

3 cloves garlic, coarsely chopped

1 1/2 lb. broccoli, both crowns and stems, trimmed and coarsely chopped

5 cups chicken or vegetable stock

1 rind (about 2 inches square) from a piece of Parmesan cheese (absolutely necessary for adding flavor to the soup--I found some rinds sold separately at the market specifically for this purpose)

1/4 tsp. kosher salt, or less if the broth is well-salted

The cream (amazing!--this really makes the soup):

1 cup sour cream (can't be low- or non-fat)

2 scallions, white and pale green parts only, very thinly sliced

1/4 cup minced chives

1 tsp. grated lemon zest

2 Tbsp. fresh lemon juice

1/2 cup finely grated Parmesan cheese

1/2 tsp. kosher salt

1/4 tsp. pressed or minced garlic

In a small stockpot, warm the butter and oil over medium heat. Add the leeks and onion, and cook, stirring occasionally, until they have softened and the onion is translucent, about 10 minutes. Add the garlic and cook for one minute. Add the broccoli, stock, Parmesan rind, and salt, and stir to mix. Bring to a boil, reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 20 minutes.

While the soup cooks, prepare the cream. In a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated Parmesan, salt, and garlic, mixing until fully combined. Taste, and adjust seasonings as necessary.

To finish the soup, remove the Parmesan rind. Using a regular blender, puree the soup in small batches (don't fill blender more than 1/3 full with hot liquid), or use an immersion blender (which is what I did and a lot more convenient than transferring it to the blender and back), and puree until very smooth. Return the soup to the pot if necessary, add a few dollops of the cream mixture (Molly adds about 1/3 cup), and stir to incorporate. Taste for seasoning, and adjust as necessary. If needed, re-warm the soup gently over low heat.

Serve with a spoonful or two (or three, or four...) of the remaining cream on top.

Serves 4-6.

P.S. Although all the food on my blog has been vegetarian so far, I promise I'll feature food with the carnivore in mind in the very near future. Stay tuned for more kind of Fine Dining!