Broccoli Soup with Lemon Cream - Kraft Recipes Top
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Broccoli Soup with Lemon Cream

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  • 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. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
  • 3. Add the broccoli and simmer until just tender, about 5 to 7 minutes. Blend the lemon juice and sour cream together and set aside.
  • 4. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. Serve the soup in bowls with a dollop of lemon sour cream.


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