Cream of Broccoli Soup
Ingredients
The soup
-
4
tablespoons
unsalted butter
-
2
medium
yellow onions
-
6
cloves
garlic
-
1 ΒΌ
teaspoons
fine sea salt
-
to taste
freshly ground black pepper
-
2
pounds
broccoli with stalks
-
6
cups
water
-
1 to 2
teaspoons
lemon juice
Optional garnishes
-
to taste
heavy cream
-
to taste
finely snipped fresh chives
Instructions
- Melt 3 tablespoons of butter in a large pot over medium-low heat and add onion, garlic, salt, and pepper.
- Cook until the onions soften and turn golden, about 8 to 10 minutes.
- Prepare the broccoli by discarding the rough ends of the stalks and peeling the tough outer skin.
- Cut the stalks into 1 to 2-inch pieces and reserve the florets.
- Add the broccoli stalks to the pot, pour in water, and bring to a boil.
- Reduce heat and simmer until stalks are tender, about 20-25 minutes.
- Add the reserved florets and cook until bright green and tender, about 4 to 7 minutes.
- Remove from heat and blend the mixture until smooth, then return to pot.
- Stir in lemon juice and adjust seasoning as needed.
- Serve garnished with cream and chives if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
600mg
Cholesterol
30mg
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