Soups & Stews

Crema di Broccoli e Patate Soup

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  • 1 lb broccoli, separated into stalks
  • 4 medium-sized Russet Potatoes, cubed
  • 2 leeks, washed and chopped
  • 8 Cups chicken or vegetable stock
  • 1/4 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
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