My kids have always loved broccoli soup a number of ways...with cream, with cheese, with ham...it doesn't matter. I'm always seeking variations and so made this one.
5 cups steamed fresh broccoli florets (save the stalks)
3 medium leeks
2 Tbl olive oil
2 minced garlic cloves
2 tsp salt
1 tsp ground white pepper
1 cup minced fresh dill
3 cups cooked rice
3 cups broccoli-leek broth (instructions follow)
3 cups chicken broth
1 cup sour cream
Cut the dark green parts of the leek into large pieces, saving the white part. Cut the broccoli stalks into large pieces.
In a soup pot place the broccoli stalks and dark green leek pieces and cover with water. Bring up to the boil and simmer until the liquid is reduced to 3 cups. Strain and set aside.
Cut the white part of the leeks into quarters lengthwise and then cut crosswise into a small dice.
In a 4 quart dutch oven or soup pot, saute the diced leek and garlic in the olive oil until the leeks soften.
Stir in the dill, salt and pepper followed by the broccoli-leek stock and the chicken broth. Bring up to the boil and simmer for about 5 minutes.
Add the cooked rice and broccoli and turn off the heat. Let cool a bit and then puree the soup in batches in a blender. Return to the pot and reheat to boiling. Stir in the sour cream and serve.