- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup coarsely chopped chives
- Pinch of cayenne pepper
- 1 medium onion, chopped
- 1 fresh or 2 dried Turkish bay leaves
- 1 pound broccoli, stems and crowns cut into 1-inch pieces (about 6 cups)
- 4 cups low-salt chicken broth
- 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 6 bowls. Drizzle with chive-cayenne oil and serve.
- Any remaining chive-cayenne oil is delicious drizzled over mashed potatoes. It can also be used as a topping for steamed fish or a dipping oil for crusty bread.