Broccoli Bisque With Gremolata
- 1 head Broccoli
- 1 whole Medium Onion, Peeled & Chopped
- 2 Tablespoons Olive Oil
- 1 whole Large Starchy Potato, Peeled & Chopped Into 1 Inch Dice
- 4 cups Homemade Chicken Or Vegetable Broth
- 1/2 whole Lemon, Juiced
- _____
- FOR THE GREMOLATA:
- 1/3 cups Fresh Parsley
- 2 whole Peeled Garlic Cloves
- 3 Tablespoons Lemon Zest
- Cut the broccoli florets into 1-inch pieces. Peel the broccoli stems and cut them into 1-inch pieces as well. Heat the olive oil in a heavy saucepan and cook the onion until very soft and translucent, about 4 to 5 minutes over medium heat. Add the broccoli and cook for another minute. Add the potatoes, broth, and lemon juice and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes until the broccoli and potatoes are tender. Use a hand blender and puree the mixture until very smooth. Season with salt and pepper, and keep warm.
- Combine the parsley, lemon zest and garlic on a cutting board and chop together until very fine. Serve the soup in bowls topped with a sprinkling of the gremolata.
broccoli, onion, olive oil, starchy, chicken, lemon, gremolata, parsley, garlic, lemon zest
Taken from tastykitchen.com/recipes/soups/broccoli-bisque-with-gremolata/ (may not work)