INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion , diced
  • coarse salt and pepper
  • 2 (14 1/2ounce)cans reduced-sodium chicken broth
  • 1 head broccoli , chopped (about 3 lbs)
  • 1 medium baking potato , peeled and finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice (about 2 lemons)

DIRECTIONS

  1. In a large saucepan, heat oil over medium high heat. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups of water. Season generously with salt. Bring to a boil. Reduce heat and simmer until broccoli and potato are just tender.
  2. Working in batches, puree soup in a blender and return to the pot.Stir in cream and lemon juice; season with salt and pepper.