Lemon Broccoli Soup

Here is the second recipe to inspire your weekly meals. It's delicious. Trust me. The fish pie turned out ok didn't it?
And without any further ado (drum roll please) here is your ticket to broccoli heaven (and because Lydia asked for it!)

Lemon Broccoli Soup

(adapted from the clever chefs at the New Covent Garden Soup Co. in London)

Serves 4

15g butter

1 small onion, chopped

110g potato, peeled and cut into cubes

270g broccoli, chopped

850ml vegetable or chicken stock

1 lemon, zest plus juice

2 tablespoons cream

salt and pepper

Melt the butter in a pot and cook the onion and potato gently for 5 minutes without colouring.  Add the sock and the zest and juice of half a lemon.

  

Cover and bring to the boil and simmer gently for about 30 minutes until the vegetables are tender.

Meanwhile, cook the broccoli in boiling water for 10 minutes. It needs to be tender but be careful not to cook it too long as you will lose the lovely green colour.

Cool the potato and stock mixture a little and then purée (either in a blender, or with a handheld mouli).  Add the cooked broccoli and purée it briefly so that you can still see bits of broccoli.  I'll leave it up to your personal taste on how smooth you like it.

Return the soup to the saucepan and add the cream and season with salt and pepper and a dash more lemon juice if you desire. 

Serve with chopped green herbs (parsley is nice) and croutons