Cream of Broccoli Soup

Submitted by talibaba

"From Moosewood Cookbook"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 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 white pepper
• 1 dash tamari
• 1 dash thyme (optional, to taste) or 1 dash basil (optional, to taste)
• chopped scallion, for the top

• optional

• 1⁄2 cup buttermilk, whisked in right before serving

directions

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.