Broccoli Soup with Bacon Sprinkles

Getting kids to eat more vegetables is always a challenge no matter what age they are! This pureed broccoli soup from Fine Cooking Magazine (3/09)is a great way to sneak in those healthy green vegetables. The recipe is also economical--or do you say recession chic--since it uses both the stems and the broccoli florets.

Pureed Broccoli Soup

1. Cook chopped diced onions (3/4 cup), leeks (1/2 cup) and 2 tsp. garlic in a 4-5 quart Dutch oven in 2 tablespoons of butter or olive oil for 8 to 10 minutes over medium low heat. Stir in 1 teaspoon of kosher salt.

2. Add 1 1/2 lbs of coarsely chopped broccoli (stems and florets) to onions and leeks. Add 2 1/2 cups of lower-salt chicken broth, 2 1/2 cups of water and 3 tablespoons of dry white wine to vegetables. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 15-20 minutes.

3. Take the pan off the heat and let the soup cool for 15 minutes. Working in batches puree the soup in a blender. (Open the blender lid slightly to allow steam to escape when blending hot liquids.) Wipe the pan clean and put the soup back in the pan.

4. Season the soup to taste with salt and pepper and add 1/4 cup cream and 1/2 teaspoon lemon juice. Sprinkle with crisp bacon bits for a garnish.