Cream of Broccoli Soup

Yes, it’s another vegetable soup. This time the star is broccoli and it doesn’t need much else to make a tasty and satisfying meal.

Cream of Broccoli Soup (6 servings)

• 1 tbsp. olive oil
• 1 onion, chopped
• 2 lbs. broccoli, florets separated and stem cut into ¼-inch pieces
• 5 cups chicken stock
• 1 cup light cream
• ½ tsp. nutmeg

1. Heat the olive oil in a soup pot. Add the broccoli and sauté about 5 minutes.
2. Add the chicken stock. Increase heat to medium-high and bring to a boil. Then reduce the heat to low and simmer, uncovered, stirring occasionally, until the broccoli is tender, about 20-25 minutes.
3. Purée the broccoli and stock in a blender then return to the soup pot. Add the cream and the nutmeg and gently heat on low.