Cream of Broccoli Soup

By Belinda

Ingredients

• 1 T olive oil
• 1 medium onion, diced
• coarse salt and ground pepper
• 2 cans reduced sodium chicken broth (14.5 oz cans)
• 1 large head broccoli, trimmed and roughly chopped
• 1 medium baking potato, peeled and finely chopped
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice

Preparation

Step 1

In a large saucepan, heat oil over medium high heat. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato and 2 cups water; season generously with salt. Bring to a broil. Reduce heat and simmer until broccoli and potato are just tender, about 4 minutes. Working in batches, puree soup ni a blender and return to pot. Stir in cream and lemon juice; season with salt and pepper. To freeze: cool soup at room temperature. Pour into airtight containers but leave 1 inch of space at the top. Freeze up to 3 months.