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Creamy Broccoli Soup

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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.

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Ingredients

  • 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

Details

Servings 4
Preparation time 13mins
Cooking time 30mins

Preparation

Step 1

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.

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