Name: Cream of Broccoli
Ingredients: 4 tb Butter; 1 1/2 c Onion; chopped; 4 c Broccoli; chopped; 1 c Broccoli flowerets; sliced; 1 ts Salt; (more to taste); 2 1/2 c Water or stock; 2 c Milk; 1/2 c Heavy cream; 1 Bay leaf; 1 pn Allspice; 1 pn Black pepper; to taste; 1 pn White pepper; to taste; 1 ds Thyme or basil; to taste; Scallion; chopped (for the top

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Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups	6	Servings

INGREDIENTS

4	tb	Butter
1 1/2	c	Onion; chopped
4	c	Broccoli; chopped
1	c	Broccoli flowerets; sliced
1	ts	Salt; (more to taste)
2 1/2	c	Water or stock
2	c	Milk
1/2	c	Heavy cream
1		Bay leaf
1	pn	Allspice
1	pn	Black pepper; to taste
1	pn	White pepper; to taste
1	ds	Thyme or basil; to taste
		Scallion; chopped (for the top

INSTRUCTIONS

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@juno.com (Ellen Moyer) on May 12, 1998

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