Creamy Broccoli Soup
This recipe is from Food and Wine magazine by a Boston chef, Barbara Lynch. This is soup is also great with cauliflower or celery root in place of broccoli.
- 2 tbs evoo
- 1/2 white onion, chopped
- 3 small celery ribs, thinly sliced, about 1 c
- 1 garlic clove, minced
- 1 1/2 lb broccoli, cut into florets
- 3 1/2 c water
- salt and ground pepper
Preparation time 13mins
Cooking time 30mins
In a large saucepan, heat evoo. Add onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 min.
Add broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until broccoli is tender, about 10 mins.
Transfer contents of saucepan to a blender and puree until smooth. Season soup with salt and pepper.