Broccolini-Spring Onion Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1075
FAT
369%
CHOL
7%
SOD
28%

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Ingredients for 4 servings

2 tablespooons extra-virgin olive oil

10 whole scallions, ends trimmed and finely chopped

1 1/2 pounds broccolini, florets and stalks cut into 1-inch pieces

1 1/2 quarts (6 cups) low-sodium chicken or vegetable broth, homemade or store-bought

1/2 teaspoon kosher salt

freshly ground black pepper

1/2 cup sour cream or plain yogurt, for garnish

croutons, for garnish

2 tablespoons snipped fresh chives, for garnish

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