Broccoli Soup with Gremolata Garnish~

I love Food and Drink Magazine that the LCBO offers us..
This is a recipe from last fall..just made~ The Gremolata is a lovely touch.













Broccoli Bisque With Gremolata Garnish
Autumn 2008
By: Lucy Waverman



Broccoli soup is much more tasty than you might give it credit for. It is full flavored and interesting.




2 tbsp (25 mL) olive oil
3 leeks, white and light green parts only, sliced
1 head broccoli, cut into florets, stem peeled and roughly chopped, about 4½ cups (1.125 L)
½ cup (125 mL) peeled and chopped Yukon Gold potatoes
4 cups (1 L) chicken stock
¼ cup (50 mL) whipping cream
Salt and freshly ground pepper

Gremolata

¼ cup (50 mL) finely chopped parsley
1 tsp (5 mL) finely chopped garlic
2 tbsp (25 mL) grated lemon rind

1. Heat oil in a soup pot over medium heat. Add leeks and sauté for 3 minutes or until limp. Add broccoli and sauté another minute. Add potatoes and toss together. Pour in stock and bring to boil. Reduce heat to low, cover pot and simmer for 12 to 15 minutes or until broccoli and potatoes are very tender.

2. Using a hand blender, process vegetables until smooth. Add cream, bring to boil and season with salt and pepper to taste. Simmer for 5 minutes to amalgamate flavors.

3. Combine parsley, garlic and lemon rind in a mini chop or food processor. Process until well combined. Dot on top of soup before serving.

Serves 6

Easy easy too.
Even light enough for this magnificent time of year~