Sweet Onion & Broccoli Soup
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2 large crowns of broccoli
2 tbs. olive oil
1/2 medium-large onion, diced
1 jalapeno, diced
2 cloves garlic, minced or crushed
2 cups vegetable stock
juice from 1 lemon
crushed bay leaves
salt and pepper to taste
Required: blender or immersion blender
Cut broccoli crowns into florets, discarding the stalk. Boil broccoli florets until tender, roughly 15-20 minutes. You should be able to break up the pieces with a spoon, but you don't want the florets to start separating on their own. Drain broccoli and set aside.
Heat 2 tablespoons of olive oil in a medium-sized pot. Add onions and jalapeno and cook over medium heat for 5-7 minutes, stirring often. Add garlic and cook for 5 more minutes. Feel free to add more olive oil if needed to prevent onions from burning.
Add vegetable stock, lemon juice, crushed bay leaves, thyme, salt and pepper. (If you don't have crushed bay leaves, 2 whole bay leaves would work as well.) Give a quick stir to incorporate all ingredients. Add broccoli (the stock will not cover all the broccoli at this point)and let cook covered for 15-20 minutes.
Broccoli should be very tender and starting to break up on its own. Using a stirring spoon or spatula, break up the broccoli florets so that all broccoli is submerged in the stock. The photo above shows this phase. Remove soup from heat.
If using an immersion blender (which I don't have), proceed to blend. If using a regular blender, pour the contents of the soup into the blender pitcher and let cool for 5 to 10 minutes. Then carefully blend until smooth, pausing often to let steam out.
When using a regular blender it's probably best to let the soup cool for a full 15 to 20 minutes, blend, and then place back on the stove for 10 minutes to heat back up. But in the 4 times I've made this soup, I haven't had the patience for that. When working with hot soup, just proceed slowly with the blending process and make sure to let steam out of the blender often. Enjoy!
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