Ingredients

• 4 tbsp extra-virgin olive oil
• 2 cups shallots, thinly sliced
• 2 medium onions, sliced
• 2 lbs broccoli, cut into 1-inch pieces
• 8 cups chicken stock
• 2 cups crème fraiche
• 3 tbsp fresh chives, chopped
• pinch of cayenne pepper and salt

Instructions

1. Heat oil in large pot over medium heat.
2. Add shallots and onions and sauté for 5 minutes.
3. Add broccoli and sauté for 2 minutes.
4. Add stock and bring to a boil.
5. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
6. Working in batches, transfer soup to blender and purée until smooth. Return to pot.
7. Whisk 1 1/2 cups crème fraiche into soup. Season to taste with cayenne pepper and salt.
8. Whip remaining crème fraiche with electric beater until it holds soft peaks.
9. Ladle soup into bowls. Garnish with a quenelle of whipped crème fraiche and chopped chives.

Serves 8

Chef