3 large leeks, chopped (only use the white and pale green parts)
3 TBSP butter
4 TSP chopped fresh thyme, plus 2 TSP for garnish
8 heaping cups chopped broccoli crowns
4 cups chicken broth
Sautee butter, leeks, and thyme until soft – do not brown. Set aside half a cup of leeks for garnish.
Add broth and broccoli to the butter mixture and boil, covered, about 10 minutes.
Whip with a hand blender until smooth. Add more broth if needed to thin. Add salt and pepper to taste.
Serve hot, in individual bowls with the reserved leeks and thyme sprinkled on top.