Yield: 8 servings
|40 ounces||Frozen broccoli|
|2 \N||Stalks celery, thinly sliced|
|1 large||Onion, thinly sliced|
|4 cups||Boiling chicken bouillon, 1/2 strength|
|\N \N||Good pinch ground cloves|
|\N \N||Salt & freshly ground pepper|
|\N \N||Lemon juice|
|1½ \N||To 2 cup heavy cream|
Put broccoli in a large saucepan with celery & onion. Pour in boiling bouillon; bring to a boil & simmer 15-20 minutes until veggies are very soft. Blend soup to a puree in electric blender. Season soup to taste with cloves, salt, & pepper. Add lemon juice & a dash of Tabasco. Thin to desired consistency with cream. Adjust seasonings.
Reheat very gently, stirring, & being careful not to let the soup boil. Serves 8-12.