Want something different and delicious this weekend? Give this wonderful soup a try
LOW CARB EMERALD ISLE SOUP
1/4 cup leeks or green onions, chopped, about 3/4 ounce
2 tablespoons salted butter
16 ounces frozen broccoli
2 cups chicken broth, unsalted
Salt and pepper, to taste
1 cup heavy cream
Sour cream for topping (optional)
Sprig of parsley for garnish
1- Sauté the leek or onions in the butter in a medium saucepan until tender.
2- Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender.
3- Puree in a blender or with a stick blender until smooth and thick.
4- Stir in the cream and blend well. Adjust seasoning and add nutmeg
5- Garnish with parsley and drop a dollop of sour cream on top if desired.