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Cream of Broccoli Soup
Nb persons: 6
Yield:
Preparation time: 15 minutes
Total time: 45 minutes
Source: Pamela Boss
| 1 1/2 pounds | broccoli, fresh |
| 1/2 c. | onion, chopped |
| 2 tablespoon | butter |
| 1 cup | potato, diced |
| 2 (10 ounce) cans | chicken broth |
| 1/2 teaspoon | salt |
| Dash | cayenne pepper |
| 1 cup | light cream |
| 1/8 teaspoon | ground nutmeg |
Trim outer leaves and tough ends from broccoli. Separate stalks and cut into 2 or 3 shorter lengths. Parboil in boiling, salted water in large pan 5 minutes. Drain well.
Sauté onion in butter until soft. Add potato, chicken broth, salt and pepper. Heat to boiling. Lower heat and simmer 15 minutes. Add broccoli. Simmer 5 minutes longer or until vegetables are tender.
Pour half of mixture into blender. Whirl until smooth. Return mixture to saucepan. Add cream and nutmeg and bring to boil. If soup is too thick, add additional cream or milk.
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