Cream of Broccoli Soup

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 (page 193)

1 teaspoon freshly squeezed lemon juice

1 tablespoon lemon zest

4 tablespoons roasted walnuts

Preheat oven to broil. Heat oil in a cast iron skillet over
medium flame. Add onion and sauté for five to eight
minutes, until translucent. Add broccoli and stir until well
coated.

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