Tonight's Dinner - Extremely Green Soup

[Guest guest]

For those who hate green vegetables, this soup is not for you! It is made

from broccoli and spinach. I, personally, love broccoli. More and more each

day, as long as it isn't boiled to death, like my mom did when I was a

child! The smell of boiled broccoli is most horrid. This soup, OTOH, doesn't

smell like that at all and it is so delicious. Full of chlorophyll and

vitamins, so bright green and absolutely wonderful.

 

* Exported from MasterCook *

 

Extremely Green Soup

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Soups Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch broccoli -- washed

1 tbsp olive oil

2 tsp unsalted butter

2 tsp garlic -- minced

1/2 lg onion -- diced

1 stalk celery -- diced

salt and pepper

1 tsp dried thyme

4 cups chicken broth

1 cup spinach -- packed

1 tsp lemon zest

1/2 cup buttermilk -- * see note

fat-free sour cream -- for garnish

grape tomatoes -- halved for garnish

 

Cut florets from bunch of broccoli. Peel the stems and trim of the ends. Cut

into small pieces.

 

Heat the olive oil with the butter in a very large soup pot over medium-high

heat. Add the garlic and cook until lightly browned, DO NOT BURN. Add the

onion, celery, salt. Lower heat and cook until the vegetables are tender but

not browned. Watch temperature to make sure they do not brown.

 

Add the thyme. Stir. Add broccoli stems, broth, salt and pepper to taste and

bring to a boil. Cook, uncovered, for a couple of minutes. Add the florets

and continue to cook, about 5 minutes. Cook until completely tender but

still bright green. Stir in spinach and lemon zest. Make sure that the

spinach wilts. Take your hand blender (if you have one) and blend until

smooth. If you don't have a hand blender, pour some into your blender (make

sure it has cooled a bit) and blend until smooth. Do this, might have to do

several batches, and then place back in pot over low heat.

 

Reheat over gentle heat. Stir in the buttermilk. Taste and adjust the

seasoning with salt and pepper.

 

To serve: Ladle into warm bowls and top with a dollop of fat-free sour cream

and a couple of halves of grape tomato, for color.

 

Serve accompanied by a few strips of focaccia, if you have it or some

homemade croutons. Makes 4 servings.

 

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RisaG