Longing for a new way to enjoy broccoli, I thought a bowl of soup sounded good. This recipe is versatile enough to serve warm in the winter and cool in the summer.
1 Tb olive oil
1 lb fresh broccoli (about 4-1/2 cups), cut into small pieces
1 medium onion, diced
3 cloves garlic, minced (see this video for easy peeling)
2 cups homemade chicken stock
1 tsp dried tarragon
1 cup rich yoghurt
1 tsp salt (if chicken stock is unsalted)
1. Heat oil in stock pot over medium heat.
2. Add broccoli, onion and garlic to pot, cooking until softened but not browned.
3. Add chicken stock, tarragon, yoghurt and salt and bring to a simmer.
4. Puree soup in blender or with an immersion blender.
Cooking yoghurt will kill the bacteria so don’t consider the yoghurt in this recipe as a probiotic.
Enjoy warm or cold.
Yields 5-1/2 cups.