Cream of broccoli
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1½ | cup | Onion; chopped |
| 4 | cups | Broccoli; chopped |
| 1 | cup | Broccoli flowerets; sliced |
| 1 | teaspoon | Salt; (more to taste) |
| 2½ | cup | Water or stock |
| 2 | cups | Milk |
| ½ | cup | Heavy cream |
| 1 | Bay leaf | |
| 1 | pinch | Allspice |
| 1 | pinch | Black pepper; to taste |
| 1 | pinch | White pepper; to taste |
| 1 | dash | Thyme or basil; to taste |
| Scallion; chopped (for the top | ||
Directions
Saute the onions in butter with bay leaf* until the onions are translucent.
Add the chopped broccoli, water or stock and salt. Cook about 10 minutes, covered (until the broccoli is tender, but still bright green) Puree' little by littel with milk in the blender. Make sure it is puree'd until absolutely smooth. (The texture is very important to the success of this soup). Whisk in the sour cream or heavy cream and the seassonings. Adjust the salt and pepper if necessary. Steam the broccoli flowerets until just done (again, tender, but full of color) combine flowerets with soup in a large double boiler or kettle. Heat gently and serve right away. Top with minced scallions.
NOTES : * Remove bay leaf before pureeing* My sister has made this all the time and puree's it all and then heats through, doesn't leave any broccoli whole and it's wonderful.
Recipe by: Moosewood Cookbook input by Ellen Moyer Posted to MC-Recipe Digest by destl@... (Ellen Moyer) on May 12, 1998