Silky Broccoli Soup

Ingredients

• 1 bunch broccoli
• 2 leeks, white parts only, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 shallot, chopped
• 2 potatoes, peeled and diced
• Salt and freshly-ground black pepper, to taste
• 4 cups water
• 2 tablespoons snipped chives for garnish

Directions
Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.