Cream Of Broccoli Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 1/2 cups chopped onions
• 1 medium green pepper
• 4 cups chopped broccoli
• 1 cup broccoli floret, thinly sliced
• 1 teaspoon salt (more, to taste)
• 2 1/2 cups water or 2 1/2 cups stock
• 2 cups milk
• 1/2 cup heavy cream or 1/2 cup sour cream
• 1 bay leaf
• 1 pinch allspice
• black pepper or pepper
• 1 dash tamari
• 1 dash thyme (optional, to taste) or 1 dash basil (optional, to taste)
• chopped scallion, for the top
• 1/2 cup buttermilk, whisked in right before serving

Recipe

• 1 saute the onions in butter with bay leaf* until the onions are translucent.
• 2 add the chopped green pepper, chopped broccoli, water or stock, and salt.
• 3 cook about 10 minutes, covered (until broccoli is tender, but still bright green).
• 4 puree little by little with milk, in the blender. *(remove bay leaf before pureeing)make sure it's pureed until absoluteley smooth. (the texture is very important to the success of this soup).
• 5 whisk in the sour or heavy cream and the seasonings. adjust the salt and pepper, if necessary.
• 6 steam te broccoli flowerets until just done (again, tender, but full of color).
• 7 combine the flowerets with soup in a large double boiler or kettle. heat gently and serve right away. whisk in the optional buttermil as you serve. top with minced scallions.