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Cream of Broccoli Soup

It’s fall and fall crops of broccoli are coming in.  And the days are getting cooler which makes us start turning towards warmer foods.  I shouldn’t even have to tell you how good broccoli is for you.  It is truly a superfood!  But if you aren’t overjoyed at eating it raw or steamed, then you might enjoy it in a creamy soup that you can dine on for a few meals.  If you want to make this a total meal and get in your protein, add some cooked chopped chicken or cooked ground beef or turkey.

INGREDIENTS:

2 Tbsp. Grass-Fed Butter

1/2 C. Chopped Onion

1 C. Diced Carrots

16 Oz. Frozen Chopped Broccoli (or 3/4 Lb. Chopped Fresh)

2 C. Homemade Chicken Stock (or prepared chicken broth)

1/4 C. Organic Full Fat Sour Cream

1 C. Water

2 Tsp. Lemon Juice

1/4 Tsp. Ground Pepper

1/2 Tsp. Salt

2 Tsp. Prepared Mustard

DIRECTIONS:

In large (about 3 qt.) saucepan, cook onions and carrots in butter until tender.  Stir in mustard and salt and pepper.  Stir in broccoli, broth, and water.  Heat to boiling.

Reduce heat, cover and simmer for about ten minutes or until broccoli is tender.

Pour mixture into blender and blend until smooth (or as chunky as desired).

Return puree to saucepan and place over low heat. Stir in lemon juice.  When mixture is hot, remove from heat, and immediately stir in sour cream.

Soup

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