I love vegetable soups. I save all types of greens that others might discard, clean, cut, blanch and then freeze the pieces until I feel it is a "soup day" and take them out when needed. This recipe uses the broccoli florettes, peeled and chopped stems and cauliflower greens (if I have them) but I have made this with frozen veggies and it's still yummy. I have served this both hot and cold.
prep time20 Min
cook time20 Min
Ingredients For broccoli bisque
1 1/2 lb
fresh broccoli (or 2 10oz frozen chopped)
chicken stock or broth
1 1/2 tsp
How To Make broccoli bisque
Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
Add stock, onion, butter, salt and pepper.
Bring to a boil and reduce heat.
Simmer, covered, for 8-10 minutes.
Puree in blender.
Stir in lime juice, sour cream and chives. Serve hot.
To serve cold, do not add in the sour cream or chives. Place pureed soup in refrigerator, covered, for 4 hours. Top with sour cream, chives and garnish with lemon slices.
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