One Sec...
All recipes by Susie
Ingredients
- ¤ 1 1/2 Pounds of Broccoli
- ¤ 1 Tbsp. of Unsalted Butter
- ¤ 2 Tbsp. of Olive Oil
- ¤ 1 Tbsp. of Garlic, minced
- ¤ 1 Cup of Onion, diced
- ¤ 1/2 Cup of Celery, diced
- ¤ salt and pepper
- ¤ 2 Tsp. of thyme leaves, finely chopped
- ¤ 5 Cups of Chicken or Vege Broth
- ¤ 2 Cups of Fresh Spinach, packed
- ¤ 2 Tsp. of Lemon Zest, freshly grated
- ¤ 1 Cup of Heavy Cream, (I use canned milk to cut down on the fat.)
Instructions
Cut the broccoloi florets from the stems. Peel the tough outer skin from te stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2 " thick and then crosswise into e/2 " pieces.
Heat the olive oi and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to meddiumm and season with salt. Cook the vegetables slowly until tender, about 10 minutes. Add the thyme & stir. Add the broccoli stems, stock , and salt and pepper - bring to a boil. Cookuntil very tender, about 7 minutes more. (Don't worry if the broccoli is turning that pea soup color. All is aoub to change...)
Add spinach and lemon zest. The spincach will wilt into the soup. Puree the soup in a blender in small batches. Return the soup to the pan andreheat over gentle heat. * If adding cream, do so now. Taste and adjust the seasoning with salt and pepper.
*This soup is also great cold, so you could let it cool on the counter and then in the fridge earlier in the day or a day ahead and then serve chilled. I prefer it the day after I make it because the flavors are richer and have melded together by then.
Heat the olive oi and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to meddiumm and season with salt. Cook the vegetables slowly until tender, about 10 minutes. Add the thyme & stir. Add the broccoli stems, stock , and salt and pepper - bring to a boil. Cookuntil very tender, about 7 minutes more. (Don't worry if the broccoli is turning that pea soup color. All is aoub to change...)
Add spinach and lemon zest. The spincach will wilt into the soup. Puree the soup in a blender in small batches. Return the soup to the pan andreheat over gentle heat. * If adding cream, do so now. Taste and adjust the seasoning with salt and pepper.
*This soup is also great cold, so you could let it cool on the counter and then in the fridge earlier in the day or a day ahead and then serve chilled. I prefer it the day after I make it because the flavors are richer and have melded together by then.
Comments (3) · Post a New Comment
dan · Hey nice recipe! Try "relating" a broccoli picture to it.
jessica · sounds like it would be really great cold. perfect for the current weather we are having!
Jenn · I'm so intrigued -- you just use the broccoli stems? How unusual! This does sound like an excellent way to sneak in veggies in a way that no one could resist. And a way for me to not waste broccoli stems, since the florets are my favorite part. :)
