Ingredients:
1 Tbsp. olive oil
1 large yellow onion, peeled and chopped
2 medium potatoes, peeled and diced
2 bunches broccoli
2 quarts chicken stock
1/2 cup skim milk (optional)
juice of 1/2 lemon
pinch of salt
freshly ground black pepper
fresh lemon slices for garnish
Preparation:
In large pot, heat the olive oil over medium heat.
Add the chopped onion and stir to evenly coat with
oil. Cover the pot and cook until the onion is soft
but not brown, about 15 minutes.
Add the diced potatoes and chicken stock and simmer
covered for 15 minutes.
Trim the ends from the broccoli and discard. Slice
stems and reserve 1 cup of the florets. Add remaining
florets and sliced stems to the soup and simmer for 10
minutes.
Remove soup from heat and let stand for 2 minutes.
Strain the soup and reserve the cooking liquid. Puree
the vegetables until smooth.
Return the pureed vegetables to the soup pot and thin
with enough reserved liquid to desired consistency.
At this time, skim milk may be added if desired.
Blanche reserved florets and add to soup. Add lemon
juice, salt and pepper.
Serve with garnish of thin lemon slice.
Serves 8-10. 150 calories per serving.
