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A very light and subtle tasting soup to showcase fresh green broccoli.  Good hot or chilled.  

1 1/2 pounds broccoli - a large bunch
2 tablespoons olive oil
2 cloves garlic, chopped
1 medium to large onion, chopped
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon chopped fresh thyme or lemon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
boiling water
2 cups chicken stock
1 cup whole milk
1/4 teaspoon nutmeg

Garnish:  2 tablespoons chopped chives

Cut the tops of the broccoli into florets. Peel the stems and cut into 1/4 inch slices. In a saucepan, heat oil, add garlic, onions and broccoli, and sauté until onions are slightly softened. Add freshly squeezed lemon juice, thyme, salt and pepper. Cover with 2 inches of boiling water. Cover pan and cook until tender. Purée in a blender with chicken stock. Return to the saucepan, add milk and nutmeg and heat through but do not boil. Taste for seasoning. Garnish with chopped chives.

Serves 6

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 Renee's Cookbooks:

Recipes from a Kitchen Garden
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