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serves 6
4
medium potatoes
4 medium chopped onions
1 1/2 quarts chicken stock
2 cups chopped broccoli
1/2 cup heavy cream
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper
In a soup pot,
combine potatoes and onions with the stock. Simmer until the vegetables are
tender.
Add the broccoli and continue cooking for 10 minutes.
Puree
soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper.
Garnish soup with lemon slices.
