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Mason Jar Cream of Broccoli Soup

Source of Recipe

"The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"This is the soup I like to pack in fall picnics. I heat it just before leaving and put individual servings in small Mason jars. It's the perfect temperature by the time we arrive with blankets in tow. It's equally delicious in a thermos or served at your own table."

List of Ingredients

â—¦ 7 cups vegetable or chicken stock
â—¦ 2 carrots, peeled and chopped
â—¦ 1 purple onion, peeled and chopped
â—¦ 1 celery stalk, chopped
â—¦ 1 russet potato, peeled and chopped
â—¦ 1 pound broccoli florets, chopped
â—¦ 2 cups milk
â—¦ 1 tablespoon sour cream
â—¦ 1 teaspoon lemon pepper
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon dried dill


Recipe

Place the stock, carrots, onion, celery, and potatoes in a large Dutch oven and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook 20 minutes, or until the vegetables are tender.

Add the broccoli and simmer 20 minutes longer. Remove half of the broccoli mixture and set aside. Using an immersion blender, purée the remaining mixture until smooth. Add the milk, sour cream, lemon pepper, salt, and dill. Stir until smooth.

Return the reserved broccoli mixture to the pot. Heat 10 minutes, or until thoroughly warm. Serve warm.

Makes 8 servings