Creamy Broccoli Soup is easy and fast, with a tangy kick from yogurt and lemon to make it extra tasty. If you're looking for a quick healthy soup, this is it. Soups are a fabulous vehicle for frozen broccoli. Frozen broccoli has all the nutrient value of fresh, but can become mushy once thawed or recooked from frozen, which is not great for sides but perfect for making quick cooking blended veggie soups like this one. Just use it frozen, straight out of the bag. Add in a few frozen baby Lima beans or peas for a hit of protein and you’re all set. Drizzle each bowl with extra virgin olive oil and, if you make it, add a dollop of scallion gremolata to lift the flavor into another delicious sphere.
AuthorAnn Ogden GaffneyBlend 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 drizzle of EVOO and a dollop of scallion gremolata.
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.
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. (See Ann's Tips)
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.
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
Leave out the yogurt for a yummy vegan soup.
In step 2, you can use 1/4 cup white verjus or dry white wine to deglaze the pan instead of the lemon water. If you do this, stir in the juice of 1/2 a lemon at the very end.
Ingredients
Directions
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.
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. (See Ann's Tips)
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.
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
Leave out the yogurt for a yummy vegan soup.
In step 2, you can use 1/4 cup white verjus or dry white wine to deglaze the pan instead of the lemon water. If you do this, stir in the juice of 1/2 a lemon at the very end.
