Broccoli Soup

 

4 tablespoons (56g) butter, divided

2 medium onions, chopped

4 garlic cloves, smashed

2 pounds (900g) broccoli, with stalks peeled & cut in small cubes

6 cups (840ml) water

1-2 teaspoons lemon juice

2-3 tablespoons crème fraîche (optional)

salt & pepper to taste

1. in a dutch oven, melt 2 tablespoons butter, add onion and garlic. Sprinkle with salt & pepper, cover, and cook stirring occasionally until onions have softened

2. add broccoli stalks, pour in water, and cook for 20 minutes. Add florets, cook 4-5 minutes. Add remaining butter

3. pour mixture in a blender, and process until smooth. Return to pot, heat through, check for seasoning, and add more water if necessary. Stir in crème fraîche if using