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2 lbs. fresh broccoli
1/4 c. butter (or margarine)
1/2 to 3/4 chopped onion
4 c. (approximately) chicken broth
Salt
Freshly ground pepper
1/2 to 3/4 tsp. (approximately) freshly grated nutmeg
Sherry to taste (optional)
Cayenne pepper (optional)
Cut the broccoli tops from the stems and reserve them. Peel and
cut the stems into small pieces.
Heat the butter in a skillet, add the onion, and cook it until the
onion is translucent (not brown)—about 5-6 minutes. Add the
chopped broccoli stalks and 2 1/2 c. broth, salt and pepper and
nutmeg to taste. Bring the mixture to a boil and simmer until the
stalks are just tender.
Add the broccoli flowers (and optional dash of sherry or cayenne
pepper) and cook until they are tender, about 5 minutes longer.
Blend the cooked broccoli and liquid in a blender until it is
smooth. Chill the soup for several hours. Whisk the remaining
broth into the pureed mixture to make the desired consistency,
correct the seasonings, and chill some more.
Source: Herb
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