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Broccoli Soup with Lemon Cream
Broccoli Soup with Lemon Cream

Broccoli Soup with Lemon Cream

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small russet potato
Salt to taste
Freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
1 quart about low-sodium chicken broth or vegetable broth
5 cups broccoli florets
Juice of 1/2 lemon
3 tablespoons non-fat sour cream
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Let's Make It
1
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2
2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
3
3. Add the broccoli and simmer until just tender, about 5 to 7 minutes. Blend the lemon juice and sour cream together and set aside.
4
4. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. Serve the soup in bowls with a dollop of lemon sour cream.
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