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Lemon Broccoli Soup

fast.cook's picture
Ingredients
  Butter 1 Tablespoon
  Onion 1 Large, chopped
  Garlic clove 1 Large, finely chopped
  Ground cumin/Coriander / curry powder 1 Teaspoon
  Broccoli florets 5 Cup (80 tbs), with peeled and chopped stalks
  Diced peeled potatoes 1 1⁄2 Cup (24 tbs)
  Chicken stock/Vegetable stock 3 Cup (48 tbs)
  Milk/Light cream 1 Cup (16 tbs)
  Grated lemon zest 1 Teaspoon
  Chopped fresh chives/Chopped green onions 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. In a large saucepan, melt butter over medium heat. Add onion, garlic and cumin; cook, stirring, for 2 minutes or until softened. Add broccoli, potatoes and stock; bring to a boil. Reduce heat, cover and simmer for 25 minutes or until vegetables are very tender. Let cool slightly.
2. In a food processor or blender, puree soup in batches until smooth. Return to saucepan; add milk and lemon zest. Season with salt and pepper to taste. Heat until piping hot; do not let boil. Ladle into bowls; sprinkle with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

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