Katherine's Broccoli Soup

 

 

I used to call this "Peter's Broccoli Soup", until my sister-in-law, Katherine said, "You just slightly changed the recipe I gave you". She's right, it's Katherine's soup.

Its a lighter version of the ol' classic, without the cheese so many recipes are fond of.

 

 

1    bunch broccoli, chopped

     (stalks peeled and chopped, too)

1    med. onion, chopped

4 T  butter

4 T  flour

1    can (14 1/2 oz.) chicken broth

2 c  milk

1 t  grated lemon peel

     (yellow "zest" only)

     ground pepper to taste

 

 

Sauté onions in melted butter until limp (approx. 3 min.). Stir in flour and incorporate well. Add broth, milk and broccoli. Bring to a boil reduce heat and simmer uncovered for 25 minutes. At the end of that time if soup needs further thickening, increase heat to a light boil, and reduce soup. Puree in blender, processor or in hand blender until creamy but still slightly chunky. Return to pan, add lemon peel and pepper, and serve while warm.