Winter Broccoli Soup
How simple is this?
Serves 4
1 large celery rib, thinly sliced
1 bunch broccoli, florets only, coarsely chopped
2 small parsnips, peeled and sliced
4 cups chicken broth, or vegetable
1 tablespoon lemon juice, optional
1 medium onion, chopped
Sea salt to taste
Freshly ground pepper
In a deep saucepan, place celery, broccoli, onion, parsnips, broth, and pepper.
Cover tightly and bring to a boil over medium-high heat.
Reduce the heat and simmer until vegetables are tender, about 20 minutes.
Puree soup until smooth. Serve garnished with parsley, if you like.
Waste not, want not
I always save the big broccoli stems, chop them fine, and sauté in a bit of olive oil and garlic
Serving suggestion
This is wonderful with grilled salmon served on lettuce leaves, garnished with a lemon slice. Or use leftover salmon and make a grilled salmon sandwich—soup and sandwich; yum.
