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1
Trim off the tough stem ends of broccoli and remove the tough outer layer of the stems with a peeler.
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2
Cut stems into small pieces.
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3
Cut the heads into florets, setting aside the smallest.
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4
In a heavy pot, heat the butter and oil over low heat.
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5
Add leaks and carrots.
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6
Cook stirring until wilted (~10-12 minutes) Add garlic and cook stirring 2 minutes.
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7
Add bouillon.
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8
Add broth and bring to boil.
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9
Stir in broccoli (except garnish), tomatoes and lemon zest, and return to boil.
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10
Cover, reduce to medium, and simmer until broccoli is tender (~20-25 minutes).
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11
Meanwhile, bring a small pot of water to a boil and blanch the reserved broccoli florets for 2 minutes.
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12
Rinse under cold water, drain and pat dry.
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13
Set aside.
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14
Remove soup from heat.
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15
Stir in basil, parsley, cover and let rest 5 minutes.
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16
Careful: hot.
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17
Then, puree the soup in batches.
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18
Return soup to the pot and reheat.
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19
Season with pepper.
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20
Serve piping hot, garnish with reserved florets.
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21
When making this for OAMC you can a) not bother with the garnish, b) mix it in, or c) freeze the garnish in a smaller baggie, and then tape it to the soup bag.
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22
To freeze, place in freezer baggies trying to remove excess air, label and pop in freezer.
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23
Smile because you will be able to enjoy basil after it is no longer seasonal.
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24
To defrost, put in fridge overnight or use defrost setting in microwave.
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25
To serve, remove from plastic baggie, warm up in a saucepan on medium or warm in a covered casserole dish in microwave.
