February 17, 2013 § 1 Comment
I’ve never been a person who really cared for celebrating Valentine’s Day. February 14th is usually no different from any other day; except it’s an excuse to eat a chocolate or two. This year was no different. I was at the office late and spent almost none of the day with my boyfriend, unless you count sleeping. So our Valentine’s Day celebration turned into a “weekend away”. We had always planned a little weekend in Vermont for this weekend, but it also became an excuse to celebrate a belated Valentine’s Day together.
With the whole house to ourselves, and it a bit too cold outside, what better to do then curl up with a great soup. I have always loved broccoli, but have never actually made a broccoli soup. Our first attempt was quite successful. This soup is great as a meal with a nice crusty bread. It’s rich without adding any cream or cheese and has a nice brightness with the addition of lemon.
1 1/2 tablespoon olive oil
1/2 yellow onion, chopped
4 cloves of garlic, minced
1 large head of broccoli, chopped
1 1/2 cups of vegetable broth
1/2 cup milk
Juice and zest from 1/2 lemon
salt and pepper to taste
Heat olive oil in a large saucepan over medium heat. Saute the onion until translucent and then add the garlic and broccoli. Continue to saute until the onion is slightly brown and the broccoli becomes bright green. Remove 1/3 cup of the broccoli from the pan and set aside.
Add the broth and bring to a boil. Once boiling, cover and turn the heat to low. Simmer for 10 minutes, or until the broccoli is tender. Stir in the milk, lemon juice, salt and pepper.
Use an immersion blender or a food processor and blend until smooth. To server, place soup in two bowls and top with the leftover broccoli and lemon zest. I like to add a touch of cracked pepper on top for an extra kick as well.