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Cream of Broccoli Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 tb | Butter of safflower oil |
| 1 | Onion, chopped |
| 2 Cloves | Garlic, minced or put |
| through a press | |
| 1/2 ts | Paprika |
| 2 lb | Broccoli florets |
| 1 | Potato, peeled and diced |
| 3 c | Water |
| vegetable stock, alternative | |
| 3 tb | Chopped fresh parsley |
| 1 c | Milk, (more to taste) |
| 3/4 c | Freshly grated Parmesan cheese |
Set
aside 6 broccoli florets and steam just until bright green. Refresh under
cold water and hold.
Heat butter or oil in a heavy-bottom soup pot and
saute onion and garlic until onion is tender. Add paprika, stir together,
then add broccoli, potato, water and salt to taste.
Bring to a boil,
reduce heat and simmer for 20 minutes, uncovered. Puree through a food
mill or in a blender and return to pot. Stir in milk and parsley, add
lots of freshly gourng pepper, heat through and adjust salt. Thin out, if
you like, with more milk.
Serve, topping each bowl with freshly grated
Parmesan and broccoli florets. This can be frozen.
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