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Name: Broccoli And Lemon Gazpacho
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: ; pieces (12oz); 1 1/2 l Vegetable stock; (2 1/2; ; into small cubes; 10 lg Garlic chopped; 1 Lemon; de-seeded and cut; 25 g Butter; (1oz); 1 lg Onion chopped; 1 Strips lemon zest; to; 426 ml Single cream; (15 floz); 375 g Broccoli; cut into small; Salt to taste

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INGREDIENTS

; pieces (12oz)
1 1/2 l Vegetable stock; (2 1/2
; into small cubes
10 lg Garlic ; chopped
1 Lemon; de-seeded and cut
25 g Butter; (1oz)
1 lg Onion ; chopped
1 Strips lemon zest; to
426 ml Single cream; (15 floz)
375 g Broccoli; cut into small
Salt to taste

INSTRUCTIONS

Reserve a few of the broccoli florets to garnish, and lightly steam the rest. In order to retain colour and crispness do not overcook . Remove the broccoli from the pan and let it cool. Melt the butter in a large saucepan over medium-low heat. Add the onion, and fry until it begins to brown, stirring occasionally. Add the broccoli, stock and lemon to the pan. Raise the heat until the soup barely simmers, turn the heat to low, cover and cook for 15 minutes, or until the lemon is soft. Put the soup, in batches, through a food processor or blender, along with the uncooked garlic. Add the cream and salt to taste. Cool and chill the soup. Garnish the soup with the reserved broccoli florets and lemon zest strips to serve.

NOTES

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Broccoli And Lemon Gazpacho

; pieces (12oz)
1 1/2 l Vegetable stock; (2 1/2
 ; into small cubes
10 lg Garlic chopped
1 Lemon; de-seeded and cut
25 g Butter; (1oz)
1 lg Onion chopped
1 Strips lemon zest; to
426 ml Single cream; (15 floz)
375 g Broccoli; cut into small
 Salt to taste

Reserve a few of the broccoli florets to garnish, and lightly steam  the rest. In order to retain colour and crispness do not overcook .  Remove the broccoli from the pan and let it cool.    Melt the butter in a large saucepan over medium-low heat. Add the  onion, and fry until it begins to brown, stirring occasionally.    Add the broccoli, stock and lemon to the pan. Raise the heat until  the soup barely simmers, turn the heat to low, cover and cook for 15  minutes, or until the lemon is soft.    Put the soup, in batches, through a food processor or blender, along  with the uncooked garlic. Add the cream and salt to taste. Cool and  chill the soup.    Garnish the soup with the reserved broccoli florets and lemon zest  strips to serve.

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 6 servings

Calories: 15
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 27.4mg		1 %
Potassium 46.8mg		1 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.9g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 15

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