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Fresh Broccoli Soup

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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 T olive oil
  • 2 cloves garlic, chopped
  • 1 medium to large onion, chopped
  • 2 T freshly squeezed lemon juice
  • 1/2 tsp chopped fresh thyme or lemon thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Boiling water
  • 2 cups chicken stock
  • 1 cup whole milk
  • 1/4 tsp nutmeg
  • Garnish: 2 T chopped chives
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    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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    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

     

     

    Find more great garden-inspired recipes in Renee's Cookbooks

    To purchase Renee's Garden Seeds, click here

    View Recipe Archive