Broccoli-Leek Soup with Garlic Croutons

I make a lot of soup. That's not a bad situation considering the weather this winter. We are serious New Endland(love)ers, but really... it has been on the harsh side. We appreciate a wide range of soups. This one happens to be light and healthy, yet filling. If you are too tired from all of the shoveling you have done today, you may skip the croutons. However, I have enjoyed having this recipe for garlic croutons in my life and I have used it for a few other light soups. Adapted from Williams-Sonoma's recipe.

Ingredients:

For the garlic croutons:

4 to 6 slices crusty whole grain bread, each 3/4 inch thick
1/3 cup extra-virgin olive oil
 4 garlic cloves, smashed (or more if you would like)

For the 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 black pepper, to taste
2 Tbs. finely chopped fresh chives 
1/4 cup sour cream or greek yogurt (optional)

Directions:

To make the croutons, cut the bread slices into 3/4-inch cubes. In a fry pan over medium-high heat, combine the olive oil and garlic. Fry until the garlic turns brown, about 4 minutes; do not allow it to burn. Using a slotted spoon, scoop out and discard the garlic. Add the bread cubes to the pan and fry, stirring often, until golden brown on all sides, about 5 minutes. Transfer to paper towels to drain.

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.

Using an immersion blender (or a blender/food processor working in batches), puree the soup until smooth. Reheat the soup gently over medium heat. Season with salt and pepper. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately.

Serves 4.