Broccoli Soup With Thyme Cream -

Broccoli Soup With Thyme Cream

Ingredients

1 firm potato
1(1 lb/500 g) bunch broccoli
1 medium onion
1 tsp (5 ml) olive oil
2 cups (500 ml) vegetable stock
Salt
1 tbsp (15 ml) sour cream
½ lime
½ tsp (2 ml) chopped fresh thyme
Freshly ground pepper
Pinch freshly grated nutmeg

Details

Serves: 2

Method

Peel and finely dice the potato. Separate the broccoli florets. Cut off stems, peel and slice coarsely.

Heat the oil in a medium saucepan and lightly brown the onion on medium heat. Stir in the potato and cook slightly. Pour in the vegetable stock. Set aside about 3 cups (750 ml) of the broc­coli florets and add what remains to the soup. Bring to a boil and cook, covered, on low heat for 25 min­utes.

Meanwhile, place the broccoli florets set aside earlier in another saucepan or a steamer. Cook on low heat, covered, in a little salted water or steam for 10 minutes. Drain off the cooking water and keep the broccoli warm in the covered saucepan or steamer.

Stir the sour cream in a small bowl until smooth. Grate and stir in a little of the lime zest. Squeeze out 2 tbsp (30 ml) lime juice and stir into the cream with the thyme.

Purée the soup and season with salt, pepper and nutmeg. Stir in the broccoli florets. Ladle the soup into two bowls and serve with a dollop of thyme cream, and thin slices of lime, if desired.

Per serving:- approx. 187 calories 9 g protein, 6 g fat, 22 g carbohydrates

Related food category:

• Soup