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Peel potatoes and onion and chop coarsely. Cut broccoli
florets and stalk into pieces.
Heat 1 tbsp. oil in a pan and sauté the onion. Add the rest of the
vegetables, sauté briefly and douse with soup and cream. Simmer for 15
minutes.
Add basil leaves and puree the soup. Season with 1 tsp. lemon juice,
salt and pepper. |
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