Ingredients: 3 cups broccoli, including stems, chopped,3 cups chicken stock,¼ tsp coriander,¼ tsp dried basil,¼ tsp dried thyme,1/3 cup evaporated milk,1 bulb fennel, cut of top part and chop bottom,¼ cup fresh parsley, chopped,2 garlic cloves, minced,1 tsp lemon or lime juice, fresh squeezed,pinch of nutmeg,1/2 cup olive oil,½ onion, chopped,salt and pepper
Instructions:
- Preheat oven to 350.In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper.
- Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes.
- Remove from oven, set aside.While fennel is roasting, get a medium sized pot heating on the stove.
- Add a swish of olive oil and toss in your onions. Cook until they start to soften.
- Add in garlic and roasted fennel. Stir and let cook on medium low for a few minutes. Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper. Stir and cook a few more minutes.
- Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft.
- Pour in evaporated milk and bring to a light boil.
- Remove pot from heat.
- Add your lemon or lime juice and taste for seasoning.
- Add more salt and pepper if needed.Using an immersion blender puree soup until no longer chunky. If you do not have an immersion blender, puree in a blender in small batches.
- Serve with a sprinkle of fresh parsley and drizzle of olive oil.
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