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.