- 6 garlic cloves, sliced
- 4 shallots, sliced
- 1 leek, white part only, sliced
- 1 small onion, sliced
- 1 sprig thyme
- 1 Tbsp. butter
- 2 heads broccoli, stems sliced, and green tips reserved for puree
- 8 cups chicken stock
- 1 bay leaf
- Kosher salt and pepper
In a medium-size saucepan, over medium heat, add the garlic, shallots, leek, onion and thyme. Sweat in the butter until fragrant.
Add the broccoli stem slices and sauté until softened.
Pour in the chicken stock and bay leaf, and simmer for about 20 minutes.
In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
Drain the green tips and puree in a blender. Set aside.
Puree the soup in a blender and strain through a fine chinoise (conical sieve) into a large serving bowl.
Add the green tip puree and season with salt and pepper, to taste.