Chilled broccoli soup with lemon and herbs
Canned chicken broth
64 oz, reduced-sodium
1 head(s), trimmed and broken into florets, stalks peeled and chopped
1 medium, chopped
2 medium clove(s), finely chopped
Fresh lemon juice
2 Tbsp, flat-leaf , chopped
1 Tbsp, chopped
Fat free sour cream
¼ cup(s), or yogurt cheese (optional)
- Combine the broth, broccoli, onion, and garlic in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the broccoli is very tender, about 20 minutes.
- Pour the mixture through a strainer; reserve the broth. Transfer the broccoli mixture remaining in the strainer to a food processor. Add the lemon juice, parsley, and mint; puree, adding the reserved broth 1⁄4 cup at a time, until the mixture is liquid but creamy. Let cool to room temperature, then cover tightly and refrigerate until chilled, at least 2 hours and up to 1 day. (Refrigerate or freeze any remaining broth for another use.) Garnish each serving with 1 tablespoon of the sour cream or yogurt cheese, if using. Yields 1 cup per serving.