A very green broccoli soup

Ingredients:

3 LARGE FRESH BROCCOLI HEADS
1 RIPE AVOCADO
1/2 TSP OF  FRESHLY GRATED NUTMEG
1 PINCH OF SEA SALT
1 PINCH GROUND PEPPER
1 CLOVE OF GARLIC
VEGETABLE BROTH

Cooking preparation:

  1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  2. In a big pot, stir salt & pepper, grated nutmeg, crushed garlic, broccoli stems and broth. Heat to boiling. Cook uncovered over medium heat about 7 minutes.
  3. Stir in broccoli florets; cook about 3 to 5 minutes, stirring occasionally, until broccoli is very tender.
  4. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat.
  5. (Optional) 1 or 2 spoons of crème fraiche; season to taste with additional salt and pepper.
  6. Ladle soup into warm individual soup bowls.
  7. Cut the avocados in half and cut them in slice or in cubes to add onto each serving.
  8.  Now it is time to Enjoy it!

Bonne Cuisine!

Emilie

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