Recipes For 2004

Very Green Broccoli Soup

1-1/2 lbs. broccoli
2 tbsps extra virgin olive oil
1 tbsp unsalted butter
1 tbsp minced garlic
1 cup diced onion
1/2 cup diced celery
Salt and pepper to taste
2 tsps finely chopped thyme
5 cups chicken stock
2 cups packed spinach
2 tsps freshly grated lemon zest
1 cup heavy cream

Cut the broccoli florets from the stems. Peel the tough outer layer of the stems and trim off any fibrous ends. Cut the stems in small pieces.

Heat the olive oil and butter in a soup pot over medium-high heat. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt. Cook until the vegetables are tender, about 10 minutes.

Add the thyme and stir. Add the broccoli stems, stock and salt and pepper and bring to a boil. Cook, uncovered, about 3 minutes. Add the florets and continue to cook until very tender, about 7 minutes more. Stir in the spinach and the lemon zest. The spinach will wilt into the soup. Puree the soup in small batches. (The soup can be made up until this point and refrigerated for up to 1 day or frozen for up to 1 month.)

Reheat the soup over gentle heat. Stir in the cream. Taste and adjust the seasoning.

Serve and enjoy!