Broccoli Dill Soup with Lemon and Tahini
By ctpalmiter
The rich flavors of this creamy soup disguise the fact that it's remarkably light.
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Ingredients
- 1 T. olive oil
- 1-1/2 cups chopped yellow onions
- 1 t. mustard seed
- 4 cups fat-free, low sodium chicken or vegetable broth
- 1 T. chopped fresh dill or 1 t. dried dill
- 2 cups bite-size broccoli pieces (about 8 oz.)
- 1/4 cup pitted, chopped ripe olives
- 1 T. tahini
- 1 t. grated lemon peel or minced preserved lemon peel
- Salt and pepper to taste
Details
Servings 6
Preparation
Step 1
1. Heat olive oil in a 3-quart saucepan over medium heat. Add onions and saute until onions are just beginning to brown, about 7 minutes.
2. Add mustard seed and saute for about 1 minute, stirring frequently. Carefully add broth and bring mixture to a boil. Reduce heat to low and simmer for 10 minutes.
3. Add dill and broccoli and cook until broccoli is just tender, about 4 minutes. Stir in olives, tahini, and lemon peel, and season with salt and pepper. Serve immediately.
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