Cream Of Broccoli Soup
|Broccoli flowerets and tender stems||1 Pound (About 1 Head)|
|Small red potatoes||1 Pound, peeled, cubed (2.5 Cups)|
|Trimmed chopped celery||1 Cup (16 tbs) (About 2 Stalks)|
|Chopped yellow onion||1 Cup (16 tbs) (About 1 Onion)|
|Garlic||2 Clove (10 gm), quartered|
|99% fat free chicken stock||4 Cup (64 tbs)|
|Chopped fresh tarragon||1⁄2 Tablespoon|
|Chopped fresh chives||2 Teaspoon (For Garnish)|
|Grated lemon rind||1 Teaspoon (For Garnish)|
Combine the broccoli, potatoes, celery, onion, garlic, and chicken stock in a 4 quart saucepan or pot over medium heat.
Add the tarragon and bring to a boil.
Lower the heat, cover, and simmer for 45 minutes.
Transfer the contents of the pot to a food processor or blender and puree.
Return the soup to the pot and reheat for 3 minutes.
Garnish each serving lightly with chives and lemon rind.