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Cut the dark green parts of the leeks into large pieces, saving the white part. Cut the broccoli stalks into large pieces. In a soup pot place the broccoli stalks and the dark green parts of the leeks and cover with water. Bring up to a boil and simmer until the liquid is reduced to 3 cups. Strain and set aside. Cut the white part of the leeks into quarters lengthwise and then cut crosswise into a small dice. In a 4 quart dutch oven or soup pot, saute the diced leek and garlic in the olive oil until the leeks soften. Stir in the dill, salt and pepper, followed by the broccoli-leek stock and the chicken broth. Bring up to a boil and simmer for about 5 minutes. Add the cooked rice and broccoli and turn off the heat. Let cool a bit and then puree the soup in batches in a blender. Return to the pot and reheat to boiling. Stir in the sour cream and serve.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Hand blender for emulsifications, purees, soups, sauces