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Pureed Broccoli Soup

This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.

  • servings: 6

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 2 pounds broccoli, cut into florets, stalks peeled and cut into 1/2-inch chunks
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 to 3 teaspoons fresh lemon juice

Directions

  1. Step 1

    In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

  2. Step 2

    Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.

  3. Step 3

    Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Source
The Martha Stewart Show, January Winter 2008

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Reviews (1)

  • 5 Feb, 2009

    Easy and delicious. After I ladle the soup into individual bowls, I sprinkle a bit of shredded cheddar cheese to make it a Brocolli Cheese Soup. YUM YUM...