Oh nos! It's been a while. And broccoli soup.

I haven't posted in a while. It's not that I haven't been cooking, but, well...anyway! In the past week I've tried to detox and eat CLEAN. Good intentions, but none the less FAIL. I don't do diets. I can't stand the strictures. And no WINE?? Ugh. epic fail. Luckily, on this I can do the food part, just takes some planning. Just a killer to your social life. Three weeks in all. I made it 3 days without succumbing to the booze. Blah.
On an up note, I discovered a Sin-sational soup courtesy of Williams-Sonoma. Pretty darn healthy and tasty to boot. Just add Sriacha. Loved it!

Broccoli Leek Soup

• 2 Tbs. olive oil
• 2 leeks, including tender green portions,
    rinsed well and finely chopped
• 1 1/2 lb. broccoli, trimmed, florets and stalks
    cut into 1-inch pieces
• 4 cups chicken stock
• Salt and freshly ground white pepper, to taste
  
• 1/4 cup sour cream or plain yogurt
• 2 Tbs. finely chopped fresh chives 

To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.

Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper.Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately.