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essor and process to make a thick paste. Transfer the paste to a container and smooth out the top. Cover with a thin coating of olive oil, approximately 1 tablespoon. Store in refrigerator. Replace the coating of olive oil after each use.
Soup lovers will find enjoyment in Broccoli Tarragon Soup.
Broccoli Tarragon Soup
2 tablespoons vegetable oil
IV2 cups finely diced onion
3 tablespoons minced fresh tarragon or 1 tablespoon diced
. 6 cups finely chopped broccoli
2 cups chicken broth or water
1V4 cups buttermilk
1 tablespoon lemon juice
Salt and pepper
Heat the vegetable oil in a soup pot, and saute the onion and tarragon until the onion is limp, 3-5 minutes. Add the broccoli and chicken broth. Simmer until the broccoli is tender, about 15 minutes. Cool the soup slightly. In a blender or food processor, combine the soup with the buttermilk and blend until smooth. Add the lemon juice and tarragon. Season to taste with salt and pepper. Serve the soup cold.
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