Broccoli Parmesan Soup

Broccoli Parmesan Soup Ingredients

1 tablespoon butter or ghee1 medium yellow onion, peeled & chopped2 garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepperPinch of ground nutmeg4 cups broccoli florets1 cup heavy whipping cream2 cups chicken bone brothJuice & zest from ½ fresh lemon4 ounces parmesan cheese, crumbled½ cup fresh parsley, chopped

Instructions

Add butter or ghee to a large pot and bring to medium-low heat.Add onion and garlic and season with sea salt, pepper and nutmeg.Add broccoli floret and reduce heat to low and cover with a lid, stirring occasionally, until the veggies are soft, about 10 minutes.Turn off the heat and transfer veggies to a blender. Pour in heavy whipping cream and chicken bone broth.Blend on high until very cream.Serve between 4 and garnish with an ounce each of parmesan cheese and fresh parsley.Store any leftovers in a glass container for up to 5 days.