Cream of Broccoli Soup

from Everyday Food Magazine, September, 2007

Notes: I used chopped frozen broccoli to save time and I used a hand blender rather than the regular blender.

Serves 6
Prep Time: 15 minutes
Total Time: 30 minutes

1 tablespoon olive oil
1 medium onion, diced
coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large head broccoli (about 3 pounds), trimmed, stalks peeled, stalks and florets roughly chopped
1 medium baking potato, peeled and finely chopped
1/2 cup heavy cream
1/4 cup fresh lemon juice (from 2 lemons)

1) In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.

2) Working in batches, purée soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.

To freeze: Cool soup to room temperature. Pour about 1 1/2 cups into each of 6 airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator; warm over low heat.