Broccoli Soup with Chives and Cayenne Oil

Ingredients

• 1/4 cup extra-virgin olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
• 1 tablespoon extra-virgin olive oil
• 1/4 cup coarsely chopped chives
• 1 pinch cayenne pepper
• 1 medium onion, chopped
• 1 fresh bay leaf
• 1 pound broccoli, stems and crowns cut into 1-inch pieces
• 4 cups low-salt chicken broth

Directions
Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt. Heat 1 tablespoon oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly. Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper. Divide soup among individual bowls. Drizzle with chive-cayenne oil and serve.