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Creamy Broccoli Soup

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Add the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins

Creamy Broccoli Soup

 2 tbsp extra virgin olive oil( plus extra for drizzling)
 2 shallots, minced
 1 medium white potato
 2 tbsp plain greek yogurt(Optional. Omit for a vegan soup)
 2 tbsp water
 1 lemon, juiced, juice divided
 1 lb frozen broccoli florets
 1 cup frozen baby Lima beans
 4 cups water or stock
 salt and white pepper to taste
 1 recipe Scallion Gremolata
1

Heat the olive oil in a 5 qt Dutch oven over a medium flame. Add the shallots and potato. Sprinkle with salt and a grind or 2 of white pepper. Sautee until the shallots are translucent, about 2 minutes.

2

Stir in the yogurt if using. Cook until all the water in the yogurt has evaporated and just the curds remain. In a bowl mix the water with 2 tablespoons the lemon juice. Add to the pan to deglaze.

3

Add the frozen broccoli to the pan. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins until potatoes and broccoli are fork-tender. Taste for salt.

4

Blend the broccoli soup in batches until smooth. Return to the pot and heat through over a low flame. Stir in the remaining lemon juice. Taste for salt. Serve in bowls with a dollop of scallion gremolata and a drizzle of EVOO

Ann's Tips
5

Leave out the yogurt for a yummy vegan soup.

Nutrition Facts

Servings 0