Very Green Broccoli Soup

Name: Very Green Broccoli Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 680 grams broccoli; 118 milliliters (1/4-inch) diced celery; 2 teaspoons finely chopped fresh thyme leaves; 2 Tbsps minced garlic; 237 milliliters heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half); 2 teaspoons freshly grated lemon zest; 1 liters chicken stock or canned low-salt chicken broth; 2 Tbsps extra-virgin olive oil; 237 milliliters (1/4-inch) diced onion; 4 servings Gray salt; 473 milliliters packed spinach; 1 Tbsp unsalted butter

Very Green Broccoli Soup might be just the main course you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 232 calories, 12g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of pepper, garlic, low-salt chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Watch how to make this recipe.

Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends.

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Broccoli Florets

Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.

Heat the olive oil and butter in a soup pot over medium-high heat until hot.

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Olive Oil

Butter

Soup

Equipment you will use

Pot

Add the garlic and cook until light brown.

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Garlic

Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

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Salt And Pepper

Vegetable

Celery

Onion

Add the thyme and stir.

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Thyme

Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes.

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Salt And Pepper

Broccoli

Stock

Add the florets and continue to cook until very tender, about 5 minutes more.

Puree the soup in a blender in small batches.

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Soup

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Blender

Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)

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Lemon Zest

Spinach

Soup

Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.

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Salt And Pepper

Seasoning

Cream

Soup

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Frying Pan

Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables. It melds the flavors.

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Vegetable

Butter

Cream