Very Green Broccoli Soup

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Great soup, intend to make it frequently going forward...

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After a visit to the local farmer's market, I had lots of broccoli, parsley, spinach and swiss chard so I adapted this recipe. I added green onions, two types of parsley, swiss chard, and carrots. I also used an immersion blender to puree all the ingredients. This is much quicker and easier to clean than a food processor. I left out the cream but added a dollop of sour cream just before serving. Yum! Its a great way to get my green veggies. We'll see if I can get my toddler to eat it...

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I loved this soup! I make many vegetable soups and this is one of my favorites. I did replace the cream with condensed milk and it was delicious.

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So good!
I didn't add the heavy cream or buttermilk as I wanted to be able to keep it for a couple of days and I wanted to make it more low fat. When I did have a bowl I put 1T of light cream right into the bowl and it was great. The soup was delicious w/o cream as well. Also I used 1/2tsp of dried sage since I didn't have any fresh on hand. I liked it with a lot of pepper too.

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I must admit that I was a little wary of this recipe, having never tried broccoli soup before. But, I had a few stalks of broccoli getting a little too old in the fridge so I gave it a shot, it was quite, quite good - and I'm not really a broccoli eater. I garnished it with some shredded cheddar and a dollop of sour cream - sublime!

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This was wonderful! I wanted this to be low fat and healthy so I cut down the amount of oil to 2 teaspoons and butter to 1 teaspoon and used 2% milk instead of cream. I also added a handful of baby carrots along with the other veggies while sauteing and added three teaspoons of flour to the veggies during the last minute of sauteing. I added the carrots for more nutrition (and because I love them and the flour to add more thickness since I was using regular milk. This soup was so flavorful, I never even missed the extra oil and cream! I will make this soup again and again. It is so delicious and not to mention really healthy, too! Thanks Michael!

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The lemon zest and buttermilk really add a special depth of flavor to this recipe. It was very fresh and light not a heavy soup.

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it didn't have any pizzaz, but it was solid

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This recipe was simple to make and tasted wonderful. I left out the blending part. Tasted even better leftover.

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This soup is so flavorful. I have made it in a vegan form too. Just use olive oil instead of butter to saute and I use a soy creamer(non-flavored of course instead of cream. Great for dieters too.