Christmas Soup

Becky made this soup for dinner tonight and it was quite tasty. This isn't the best picture... It makes a pretty green soup with small pieces of red pepper, thus Christmas soup. :)

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

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 freshly grated Parmesan cheese

1/2 cup chopped fresh flat-leaf 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

In a large pot over low heat, melt the butter with the olive oil. Add the leeks 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.

Use star-shaped cookie cutters to make star croutons for floating on top.