Lemon Broccoli Soup
|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|
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.