Every once in a while a recipe surprises you. This was one of those recipes, it was a cold night, I wanted soup, we always have carrots, celery and onion in the house (what's the fancy name for that? Mira-poi? said with a French accent and a twirl of the right hand as you play with your imaginary mustache) whatever, I had all the ingredients, I made it, and we at the whole freaking pot that night. Do yourself a favor, double the recipe. Make extra, freeze it. Whatever, we thought it was that good.
Cream of Broccoli Soup
1 1/2 tbs canola oil
1 inion, chopped
1 small carrot chopped
1/2 celery stack chopped
3/4 tsp dried thyme
1 pound broccoli florets
3 cups fat free chicken stock (of course I used veggie stock)
1 tsp lemon juice
1/2 cup fat free milk
3/4 tsp salt
1/4 tsp pepper
1. in a large saucepan over medium heat, heat the oil. Add onion, carrot, celery and thyme; cook, stirring occasionally, until the vegetables are softened, 5 minutes. Add the broccoli and broth. Increase heat to high and bring to a boil; reduce heat and simmer covered until broccoli is tender, about 25 minutes. Remove from heat add lemon juice and let cool for a few minutes.
At this point you can use an immersion blender to blend together or blend in batches in a blender and return to pot. Add milk, salt and pepper and cook for an additional 5 minutes to reheat.
And as you can see from the picture I topped it with freshly shaved Parmesan cheese.
Rating = So Damn Good (especially for Weight Watchers)