Ingredients
1/4
cup plus 1 tbsp extra-virgin olive oil
1/4
cup coarsely chopped chives
1
fresh or 2 dried Turkish bay leaves
1
pound broccoli, stems and crowns cut into 1-inch pieces (about 6 cups)
4
cups low-salt chicken broth
Directions
1.
Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt.
2.
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly.
3.
Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper.
4.
Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.
6.
Any remaining chive-cayenne oil is delicious drizzled over mashed potatoes. It can also be used as a topping for steamed fish or a dipping oil for crusty bread.
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