emerald isle soup

How To Make emerald isle soup

• 1

  Saute the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil, cover and simmer until the broccoli is very tender, about 10 minutes.
• 2

  Puree in a blender or with a stick blender until smooth and thick.
• 3

  Stir in the heavy cream and blend well. Seasoning to taste and add nutmeg. Reheat if needed.
• 4

  Freezing not recommended. Per serving: 204 calories; 19g fat; 5g Protein; 5g Carbohydrate; 2g Dietary fiber; 3g Net Carbs.
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