This is a great recipe to make a big batch of and then freeze into individual portions.
Also a great way to use leftover broccoli stems.
Servings: 6 Prep Time: 15 min Total Time: 30 min.
o 1 tablespoon olive oil
o 1 medium onion, diced
o Coarse salt and pepper
o 2 cans (14.5 ounces each) reduced sodium chicken broth
o 1 large head of broccoli (about 3 pounds), trimmed, stalks peeled,
stalks and florets roughly chopped
o 1 medium baking potato, peeled and finely chopped
o ½ cup heavy cream
o ¼ cup fresh lemon juice (2 lemons)
In a
large saucepan, heat oil over medium-high. Add onion; season with salt and
pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato and 2
cups of water; season generously with salt. Bring to a boil. Reduce heat, and
simmer until broccoli and potato are just tender, about 4 minutes.
Working
in batches, puree soup in a blender (fill no more than halfway) and return to
pot. Stir in cream and lemon juice; season with salt and pepper.
To
freeze: Cool soup to room temperature. Pour about 1 ½ cups into individual
containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave
or overnight in refrigerator; warm over low heat. When frozen in individual
servings makes a great make-ahead meal for one.
Nutrition
Information:
Calories:
177
Fat:
10.4g
Protein:
7.6g
Carbohydrates:
17.3g
Fiber:
4.5g
