Broc Stalk Pesto Soup

• 3 broccoli stems
• 2 potatoes
• 1 medium onion
• 2 cups vegetable broth
• 13 cup pesto sauce
• 13 cup sour cream (or creme fraiche or crema mexicana, which is what I used)
• olive oil
• lemon wedge
• salt, to taste
• pepper, to taste

1. First, I roasted the broccoli stalks at 400 for about 20 minutes (olive oil, pepper and a little salt).
2. Next, I transferred the broccoli to the saute pan and heated it for about 10 minutes.
3. Then, I cubed and cut the onions and threw them inches About 10 minutes later, I added a cup of veggie stock (I used crystals, so it was nice and salty.)
4. and squeezed just a tish of lemon juice into the mix.
5. I simmered all of this for about 25 minutes.
6. At that time, I checked the pot.
7. I took out the potatoes and onions, and put the top back on for 20.
8. By then, the stalks were OK!
9. I took everything and put it in the food processor.
10. I blended the mix and added the pesto and sour cream.
11. When smooth, I put the mix back into my pan and put enough broth in it to make it smooth and not too thick.
12. I salt and peppered it to my taste and I am now eating it with garlic naan with my kids!
13. (I ended up adding just a bit more pesto to mine, but I really liked it!)
14. xo.

broccoli stems, potatoes, onion, vegetable broth, pesto sauce, sour cream, olive oil, lemon wedge, salt, pepper

Taken from www.food.com/recipe/broc-stalk-pesto-soup-461971 (may not work)