No-Cream Broccoli Soup
Source of Recipe
Virtual Delicacies
List of Ingredients
� 2 teaspoons olive oil
� 1 cup chopped onions
� 1 clove garlic, crushed
� 1/4 teaspoon salt
� 1/4 teaspoon freshly ground black pepper
� 1/4 teaspoon dried thyme
� 2 cans (13-1/4 or 14-1/2 oz.) chicken broth, defatted*
� 1 cup water
� 8 ounces all-purpose potatoes, peeled and cut into 3/4-inch cubes (1 heaping cup)
� 1 large bunch broccoli (about 1-1/2 lbs.)
� 1 teaspoon fresh lemon juice
� Lemon wedges, for garnish
� 1 cup water
Recipe
1. Heat oil in 5-quart Dutch oven over medium-high heat. Add onions, garlic, salt, pepper, and thyme; cook, stirring frequently, until onions are tender and begin to brown. Remove garlic.
2. Add chicken broth and water; bring to boil over high heat. Stir in potatoes; return to boil, reduce heat and simmer, covered, until potatoes are fork tender, 5 minutes.
3. Meanwhile, trim ends and tough parts of broccoli stalks. Cut florets and stalks into 1-inch pieces. Add broccoli toDutch oven; cook over high heat, uncovered, until broccoli is tender, 8 to 10 minutes.
4. Puree soup in blender, in 2 batches, until smooth. Return soup to Dutch oven; stir in lemon juice. Serve with lemon wedges. Makes 4 servings.
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