Broccoli Soup with Bacon

Makes 8 servings

Ted Strzalkowski

ingredients

2 tbsp extra virgin olive oil
2/3 cup medium diced onions
2/3 cup thinly sliced leeks
2 tsp minced garlic
kosher salt
2 1/2 cups chicken broth
3 tbsp white wine
1 1/2 tsp curry powder
1 3/4 lb broccoli, bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
1 cup Greek yogurt
freshly ground black pepper
juice of 1 lemon
4 slices bacon, cooked, crumbled

1
In a 4- to 5-quart Dutch oven, heat olive oil over medium heat. When hot, add onions, leeks, and a pinch of kosher salt, saute until translucent. Add garlic, saute until fragrant, about 30 seconds.
2
Add the broccoli, chicken broth, and wine, plus 2-1/2 cups water. Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.
3
Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in batches (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.
4
Add the yogurt and half of the lemon juice. Season the soup with salt, pepper and the curry powder. Taste the soup and adjust the seasonings with more salt, pepper, curry powder or lemon juice as needed. Add additional yogurt if thicker consistency is desired.
5
Ladle into 8 soup bowls and garnish with crumbled bacon.