This creamy broccoli soup gets it creaminess from the cheese. I love soup practically any time of year. I also find it a great source for vegetables. For it, I often don’t do a separate vegetable dish if we are having soup with our meal.
In a large soup pot, sauté garlic, onions and celery in the butter. Add the carrots and broccoli. Season with salt and pepper. Add 4 cups of the stock. Enough to cover the vegetables. Simmer on med low heat for 15 minutes. Cool and blend soup either in your blender or using an immersion blender in the pot as shown in the picture below.
Use some of the remaining stock if soup is still too thick. Add the cheese and lemon zest. When ready to serve the soup, garnish with your favorite croutons and chopped chives. Serves 8.
Ingredients
Directions
In a large soup pot, sauté garlic, onions and celery in the butter. Add the carrots and broccoli. Season with salt and pepper. Add 4 cups of the stock. Enough to cover the vegetables. Simmer on med low heat for 15 minutes. Cool and blend soup either in your blender or using an immersion blender in the pot as shown in the picture below.
Use some of the remaining stock if soup is still too thick. Add the cheese and lemon zest. When ready to serve the soup, garnish with your favorite croutons and chopped chives. Serves 8.