TLG Cream of Broccoli Soup
(courtesy of Kathleen Johnson, owner, Tahoe Living Greens in Reno. Serves 4)
2 tablespoons avocado oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 to 3 medium potatoes, peeled and chopped (more potatoes equal thicker soup)
4 cups chicken stock
1 tablespoon salt (add more to taste)
1 tablespoon pepper (add more to taste)
5 ounces Tahoe Living Greens microgreen broccoli (save some for garnish)
¾ cup heavy cream
½ teaspoon butter
Thyme or nutmeg for garnish
In a large pot, sauté onion, carrot, and celery in avocado oil over medium-high heat until tender. Add potatoes, chicken stock, and salt and pepper, to taste. Simmer 5 minutes. Add broccoli microgreens and continue simmering until potato is tender.
Purée in blender or food processor. Return to pot and add cream; heat to simmer. Garnish with nutmeg or thyme, butter, and microgreen broccoli. Serve with pita chips.
