Broccolini-Spring Onion Soup

Broccolini-Spring Onion Soup

2 tablespooons extra-virgin olive oil
10 whole scallions, ends trimmed and finely chopped
1 1/2 pounds broccolini, florets and stalks cut into 1-inch pieces
1 1/2 quarts (6 cups) chicken or vegetable broth
1/2 teaspoon kosher salt
freshly ground black pepper
2 tablespoons snipped fresh chives, for garnish

Place a large, heavy soup pot or Dutch oven over medium-low heat and add the oil. When the oil is warm, add the scallions and cook, stirring occasionally, until softened, about 4 minutes. Add the broccolini and cook, stirring occasionally, until it begins to soften, about 2 minutes more.

Add the broth, salt, and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the broccolini is only just tender and still bright green, 15 to 18 minutes.

Remove from the heat and let cool, uncovered, for about 5 minutes.

In batches, purée the soup in a blender or food processor. (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.) Return to the soup to a clean pot and warm through gently over medium heat. Taste for seasoning.

Ladle into warm bowls or tall mugs and garnish with chives.

From Mr. Sunday's Soups by Lorraine Wallace
Found at Food Republic
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