Broccoli bisque

Yield: 8 servings

Measure Ingredient
1¼ pounds Broccoli (fresh), trimmed and cut up (okay to use more)
4 cups Chicken broth (2 cans of canned broth, or use fresh stock)
1 medium Onion
2 tablespoons Butter
1 teaspoon Salt
2 teaspoons Curry powder (or less)
1 dash Pepper
2 tablespoons Lime juice
8 \N Lemon slices, (optional)
½ cup Sour cream
1 tablespoon Chives, snipped (optional)

Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper. Bring to a boil.

Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.

Place about 1½ to 2 cups of the mixture at a time into a blender container. Cover and blend until smooth. Pour into bowl or another large pan. Repeat with remaining mixture. BE CAREFUL. THE HOT LIQUID MAY SCALD YOU. Stir in the lime juice.

Now you can either cover and refrigerate at least 4 hours to serve cold (great in warm weather), or you can go right ahead and serve it hot (great in cold weather). Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.


* A broccoli soup (hot or cold) -- This recipe is from my mom. It's been a hit every time she or I have served it. It is rather spicy - not for the timid or faint-of-heart.

* You can refrigerate unused portions for serving later, but it doesn't keep well for long. I like to blend it pretty well, so that the texture is quite smooth. Some people like it a little chunkier.

: Difficulty: easy.

: Time: 45 minutes.

: Precision: approximate measurement OK.

: Andy Shore

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