Christmas Soup Recipe

Christmas Soup

by Donata Maggipinto from Christmas Family Gatherings

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons olive oil
3 leeks, well rinsed and coarsely chopped
1 Large yellow onion, chopped
3 cloves garlic, minced
8 cups chicken stock or canned chicken broth
2 red potatoes, peeled and diced
2 large bunches broccoli (about 3 pounds total weight), trimmed and stems and florets coarsely chopped
1 1/4 cups freshty grated Parmesan cheese
1/2 cup chopped fresh flat-teaf parsley
1/8 teaspoon red pepper flakes
salt and freshly ground pepper
1/2 to 3/4 cup heavy cream
1 large red bell pepper, finely diced

This and many other wonderful recipes
may be found in Donata Maggipinto's
Christmas Family Gatherings
from Chronicle Books

It's a paradox I know, but this soup actually manages to be rich and creamy and good for you at the same time. Broccoli, leeks, and parsley lend both flavor and color, and potatoes give it luscious texture. Use star-shaped cookie cutters to make star croutons for floating on top.

In a large pot over low heat, melt the butter with the olive oil. Add the leeks, onion, and garlic and cook, stirring occasionally, until the vegetables are very soft, about 15 minutes.

Add the stock and potatoes, increase the heat to medium, and cook, uncovered, until the potatoes are tender, about 15 minutes. Add the broccoli and cook until tender, about 10 minutes. Remove from the heat and stir in 1 cup of the Parmesan, the parsley, the red pepper flakes, and the salt and ground pepper to taste. Let stand for 3 minutes.

Working in batches, puree the soup in a food processor or a blender. Return the soup to the pan and whisk in the cream in a slow, steady stream. Rewarm the soup over low heat.

To serve, ladle the soup into serving bowls. Garnish evenly with the diced red pepper and the remaining 1/4 cup Parmesan cheese.

Serves 6