| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | December 19 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Chopped onion |
| 1 | Carrot; sliced thin | |
| 2 | ts | Mustard seeds |
| 2 | tb | Unsalted butter |
| 3/4 | lb | Broccoli; chopped coarse |
| ; (about 3 1/2 cups) | ||
| 2 | c | Chicken broth |
| 1 | c | Water |
| 1 1/2 | ts | Fresh lemon juice; or to taste |
| 1/4 | c | Sour cream |
INSTRUCTIONS
In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender puree the soup in batches until it is smooth, transferring it as it is pureed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil). Makes about 4 cups, serving 2. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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