Broccoli Soup with Lemon Chive Cream

Posted: Updated:

Serves 8 -10


    2 tablespoons butter
    1 cup chopped onion
    3 cloves garlic, chopped
    1 teaspoon ground cumin
    1 teaspoon dry mustard
    1/8 teaspoon cayenne pepper
    Salt and freshly ground pepper
    1-1/2 pounds broccoli
    3 cups low sodium chicken or vegetable broth
    3 cups water
   Lemon-Chive Cream:
    ½ cup sour cream
    ¼ cup milk or cream        
    Grated zest of 1 lemon
    2 tablespoons lemon juice
    ¼ cup snipped fresh chives
    ¼ cup parmesan cheese


Soup:  In a large saucepan, heat the butter over medium heat.  Add the onions and garlic and sauté until soft, about 5 minutes.  Add the cumin, mustard, cayenne, salt and pepper and cook for another minute.  Add the broccoli and stir, coating it well, and then add the broth and water.  Bring to a boil; lower heat, and continue cooking, partially covered, until the broccoli is tender, about 20 minutes.  Transfer the mixture to a blender and puree, in batches, if necessary, until smooth.  Return to the saucepan and keep warm.

    Lemon-Chive Cream:  In a medium bowl, whisk together all the ingredients; keep refrigerated if not using immediately.  Add half of the lemon-chive cream to the soup and stir well.  Ladle into bowls and drizzle with remaining lemon-chive cream.