It's freezing outside. Let's have soup!

Williams-Sonoma's Broccoli and Leek Soup. I know it's not as cold everywhere as it is in Virginia, but this will warm you up no matter how cold (or not cold) it is outside. Serve with a section of sourdough, brushed with olive oil, and toasted in the broiler (keep watch so it doesn't burn)!

Ingredients:
2 tbsp olive oil
2 leeks, including tender parts, finely chopped
1 1/2 lb broccoli, trimmed, florets and stalks cut into 1-inch pieces
4 cups chicken stock or prepared broth
salt and freshly ground white pepper (I just used black, same thing)
1/4 cup sour cream or plain yogurt (I used sour cream)
2 tbsp finely chopped fresh chives (they didn't have any at the store, no biggie)

Prepare:
Clean leeks. To do this, fill a large bowl with water, chop up the leeks, and put them in the water. The sandy grit that the leeks grow in will all fall to the bottom. It's that simple! Chop up the broccoli.

Cook:
In a large saucepan over medium heat, warm the oil. Add the leeks and saute until softened, 3-5 minutes. Add the broccoli and continue to saute, stirring frequently until slightly softened, about 2 minutes longer.

Add the stock and bring to a simmer over medium heat. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15-20 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 handheld blender in the pan until smooth. (I used a food processor). Return the soup to medium heat and reheat gently. Season to taste with salt and white (or black) pepper.

Ladle the soup into warmed bowls and garnish with the sour cream and chives. Serve immediately.

(serves 4)