Sunday, August 22, 2010

Pureed Broccoli Soup

This is another recipe that I've linked to regularly (especially in the Fall and Winter), but have never officially posted about. This is a Martha Stewart recipe that my sister, Chalonn introduced me to. It's very simple and uses just a few basic ingredients. We love how "pure" it tastes -- and adding lemon juice and cheddar, with some hearty bread on the side makes for a yummy, cozy meal.

Recipe adapted from Martha Stewart

2 Tbsp. olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
2 lbs broccoli, cut into florets, stalks peeled and cut into 1/2-inch chunks
1 baking potato, peeled and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

In a large pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.

Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

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