The buttermilk gives this soup a gently tang, but you could use whole milk or a milk substitute. If you don’t have buttermilk you can add a couple of tablespoons of lemon juice to milk, or to the soup at the end. You can also use yogurt, kefir, sour cream (I would use 1 part sour cream and 1 part water) in place of the buttermilk. And, it goes without saying that you could use chopped greens in lieu of the broccoli…

1 T vegetable oil or butter
1 c sliced leeks, white and light green parts only
4 c broth or a combination of broth and water
4 c chopped broccoli florets (or a combination of florets and finely chopped stalks)
1 T dried dill or other dried herbs
1/4 c white rice
2 c buttermilk
pinch cayenne pepper, to taste, optional

1. In a soup pot, heat the oil or melt the butter. Add the leeks and cook, stirring, for about 3 minutes, until softened.

2. Slowly add the broth and bring to the boil. Add the broccoli, dried herb, and rice. Return to the boil, reduce heat and simmer, uncovered, about 30 minutes, until the broccoli is very tender.

3. Let the soup cool a bit, then, in batches, purée the soup in a blender or food processor. If you have an immersion blender then use that, directly in the pot. Return puréed soup to the pot and stir in buttermilk and cayenne. Gently reheat and serve.

P.S. This is also good cold, something to remember for summer…