CREMA DI BROCCOLI E PATATE SOUP

 1 lb broccoli, separated into stalks
 4 medium-sized Russet Potatoes, cubed
 2 leeks, washed and chopped
 8 cups chicken or vegetable stock
 0.25 cup unflavored extra-virgin olive oil
 Meye lemon extra-virgin olive oil
 Salt and Pepper to taste
1

In a stock pot, combine the unflavored olive oil, broccoli, potatoes and leeks. Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes.

2

Blend until you reach a nice silky texture. Add salt to taste.

3

Place into warm bowls, garnish with chopped parsley, and drizzle with Meyer lemon oil and fresh ground pepper just before serving

Ingredients

 1 lb broccoli, separated into stalks
 4 medium-sized Russet Potatoes, cubed
 2 leeks, washed and chopped
 8 cups chicken or vegetable stock
 0.25 cup unflavored extra-virgin olive oil
 Meye lemon extra-virgin olive oil
 Salt and Pepper to taste

Directions

1

In a stock pot, combine the unflavored olive oil, broccoli, potatoes and leeks. Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes.

2

Blend until you reach a nice silky texture. Add salt to taste.

3

Place into warm bowls, garnish with chopped parsley, and drizzle with Meyer lemon oil and fresh ground pepper just before serving

CREMA DI BROCCOLI E PATATE SOUP

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