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Broccoli Soup with Lemon Cream




Source of Recipe


From FoodFit


List of Ingredients




1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
- - salt to taste
- - freshly ground black pepper
1 - bay leaf
1/4 teaspoon dried oregano
1 quart about low-sodium chicken broth or vegetable broth
5 cups broccoli florets
- juice of 1/2 lemon
3 tablespoons non-fat sour cream


Recipe



1 Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2 Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3 Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4 Add the broccoli and simmer until just tender, about 5 to 7 minutes.
5 Blend the lemon juice and sour cream together and set aside.
6 Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7 Serve the soup in bowls with a dollop of lemon sour cream.