Monday, November 12, 2012

Light Broccoli Soup

The holiday season is approaching, along with the festivities come large meals and cocktail parties. So, in the near future, eating a little lighter is in order.
Bake walked in the kitchen as I was finishing up the soup and asked if there was Pancetta in it? No.
Cheese? No. Sour cream? NO. I am not sure he grasp the concept. But, he did enjoy the soup.

Light Broccoli Soup
1 Tablespoon olive oil
1 Tablespoon butter
1 carrot, diced
1 onion, diced
1 stalk celery, diced
8 cups of broccoli florets
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
4 cups chicken or vegetable stock
2 cups water
juice of 1 lemon

Heat olive oil and butter in a large pot over medium heat.
Add carrot, onion and celery and saute until onions are soft, about 6-8 minutes.
Add broccoli and stir. Season with sea salt and pepper. Add stock and water and bring to a boil. Lower heat and simmer until broccoli is tender.
Add lemon juice and puree soup in blender (in batches) until smooth.
Reheat and serve.

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