Broccoli Soup with Lemon Cream

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This broccoli soup is quite tasty, and not as heavy as you'd imagine with a cream soup.

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Ingredients

  • 1/2 Tbs. olive oil
  • 1/2 C. finely chopped celery
  • 1 large onion, chopped
  • 1 small Russet potato
  • Salt to taste
  • Freshly ground black pepper
  • 1 bay leaf
  • 1/4 tsp. dried oregano
  • 1 quart low-sodium chicken broth or vegetable broth
  • 5 C. broccoli florets
  • Juice of 1/2 lemon
  • 3 Tbs. non-fat sour cream

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Directions

Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

Add the broccoli and simmer until just tender, about 5-7 minutes. Blend the lemon juice and sour cream together and set aside. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. Serve the soup in bowls with a dollop of lemon sour cream.

Yield: 6 servings


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