Tart Granny Smith apples add a nice bite to this smooth, luxurious soup.
2 tablespoons unsalted butter
1 onion, thinly sliced
2 leeks (white and green parts), rinsed, trimmed, and diced
2 Granny Smith apples
1 bunch broccoli, trimmed and cut into small dice (about 3 1/2 cups)
3 1/2 cups chicken or vegetable broth
1 russet potato, peeled and diced
1/2 teaspoon celery seeds
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
Fresh chives, for garnish
1. Melt the butter in a large soup pot over low heat. Add the onion and leeks, cover, and cook for 5 minutes, stirring occasionally. Peel and core 1 of the apples and cut into small dice. Add to the pan and cook, covered, for 10 minutes.
2. Add the broccoli and broth. Increase the heat to medium and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally. Add the potatoes, celery seeds, cayenne, and salt and pepper to taste. Cover and simmer until the potatoes are fork-tender, about 15 minutes. Remove from the heat and set aside to let cool.
3. Transfer the soup to a blender or food processor and blend until smooth. This will have to be done in batches. Taste and adjust the seasoning, if necessary. (The soup can be made ahead of time and will keep, covered, in the refrigerator for a day.)
4. Reheat the soup. Cut the remaining apple into small pieces or thin strips. Spoon the soup into soup bowls and garnish each serving with the apples and chives and serve at once.
Makes 4 to 6 servings
From Eat Greens by Barbara Scott-Goodman & Liz Trovato, Running Press. Read our review of the book.