Creamy Broccoli Soup

2 tbsp extra virgin olive oil( plus extra for drizzling)

2 shallots, minced

1 medium white potato, scrubbed and diced.

2 tbsp plain greek yogurt(Optional. Omit for a vegan soup)

2 tbsp water

1 lemon, juiced, juice divided(See Ann's Tips)

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

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

Ann's Tips

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.

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Creamy Broccoli Soup