The turmeric added to this soup gives it a tang of Indian flavor and a beautiful lime-green color.
4 cups chicken broth
1 cup water
4 cups broccoli, chopped (mostly florets)
2 medium potatoes, diced
2 tbsp. lemon juice (fresh is best)
1 ½ tsp. turmeric
½ cup half and half (NOT the fat free kind!)
Place broth, water, broccoli, potatoes, lemon juice and turmeric in a large soup pot. Bring to a boil and simmer for 20 minutes, or until the broccoli and potatoes are fork-tender. Let cool for 10-15 minutes.
Process the broccoli mixture in batches in the blender, using the pulse button at first and gradually increasing to puree. Pour blended soup back into the soup pot, add the half and half, and simmer for 5 more minutes, or until the soup is warmed. Do not let the soup boil once you have added the cream.
Good sides or starters: A warmed French baguette with butter is wonderful to dunk in this soup.
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