Broccoli Soup

Saute onion and garlic in oil with the bay leaf for 3 tp 4 minutes. Remove 4 ounces of broccoli florets. Add the rest of the broccoli and stock. Bring to a boil and simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green. Remove the bay leaf and cool slightly. Blend the soup till it is completely smooth. Season to taste with salt and pepper and add the lemon juice. Reheat gently in a clean pot. Meanwhile steam the reserved florets till tender, 8 minutes or so. Scatter them over the soup, stir and serve. Sarah Brown’s ‘Vegetarian Cookbook’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008