Roasting the broccoli and the onion allows the flavors to mellow and combine to produce a wealth of flavor. This is further accented by the rich flavor of roasted walnuts.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 cups broccoli florets
• 1 cup Chicken Broth
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons roasted walnuts
1. Preheat oven to broil. Heat oil in a cast iron skillet over medium heat. Add onion and sauté for five to eight minutes, until translucent. Add broccoli and stir until well coated.
2. Place skillet in oven and broil for ten minutes, stirring once. Remove from oven, cover, and let sit for two minutes. Combine broccoli and onion mixture with broth and lemon juice. Puree in a blender until smooth.
3. Pour soup into serving bowls and garnish with lemon zest and walnuts.
