4 c Chopped broccoli
1 c Broccoli florets; thinly
-sliced
2 1/2 c Water or stock
2 c Milk
1 1/2 c Onions; chopped
1/2 c Heavy cream or sour cream
1 md Green pepper; chopped
4 tb Butter
1 Bay leaf
1 pn Allspice
Black pepper; to taste
White pepper; to taste
1 ds Tamari
1 ds Thyme; optional
1 ds Basil; optional
Scallions; chopped
1/2 c Buttermilk; whisked right
-before serving, (optional)
45 Minutes to prepare
Saute the onions in butter with bay leaf until the onions are
translucent. Add the chopped green pepper, chopped broccoli, water or
stock, and salt. Cook about 10 minutes, covered, until broccoli is
tender, but still bright green. Remove bay leaf. Purée little by
little with milk, in the blender. Make sure it's puréed until
absolutely smooth. The texture is very important to the success of
this soup.
Whisk in the sour cream or heavy cram and the seasonings. Adjust the
salt and pepper if necessary. Steam the broccoli florets until just
done (again, tender, but full of color.)
Combine florets with soup in a large double boiler or kettle. Heat
gently and serve right away. Whisk in the optional buttermilk as you
serve. Top it with minced scallions.
