Yield: 8 servings
Measure | Ingredient |
---|---|
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 |
\N \N | Tabasco |
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.