My husband has one thing in common with George Bush, they both hate broccoli. I’ve never understood the broccoli hatred, on either of their parts. I adore broccoli. My husband says it is “furry” and smells bad. I spent almost 9 years not eating broccoli, the years I lived with my husband but had no offspring to side with me in the broccoli war. Quietly and secretly I worked on the small Sterns – and soon, much to my husband’s dismay – I tipped the deck against him. The house now holds three broccoli lovers, and one broccoli loather. Ah, the sweet taste of victory. In our house it tastes like broccoli soup. Mmm…
Broccoli Lemon Soup (serves 4-6)
- 2 tablespoons best quality butter, or olive oil
- 1 ½ cups sweet Vidalia onion, finely diced
- 2 shallots, finely diced
- 2 leeks, cut lengthwise and then thinly sliced
- ½ cup dry white wine
- 5 cups chopped broccoli florets
- 4 cups chicken broth (or vegetable broth)
- zest of one lemon
- 1 tablespoon lemon juice
- 2-3 teaspoons salt
- 1 cup half & half (skip the half & half if you prefer the vegan version)
Heat butter (or olive oil) in a large skillet. Add shallot, leeks, and onion and sauté until soft, 10-12 minutes. Add white wine and broccoli and sauté five more minutes. Add broth and simmer until the broccoli is soft but not mushy. Add the lemon zest and lemon juice.
In batches process the soup and stock in a blender until it is very smooth. Gradually pour the soup back into a medium saucepan. Season with salt. Add half & half. Heat through and serve.