Cream of Broccoli Soup
Yield: About 8 Cups
1 medium-size carrot, scraped and chopped
1 rib celery, chopped
1 medium-size onion, peeled and chopped
1 small potato, peeled and chopped fine
2 bay leaves
4 cups chicken stock or 3 (10-1/2 ounce) cans chicken broth
1 large head broccoli, the woody stems removed or 2 (10-ounce) packages
frozen chopped broccoli
1-1/2 cups light cream (half and half), scalded
In a large saucepan, combine the first six ingredients. Bring the
liquid to the boil, reduce the heat, and simmer the vegetables,
covered, for 25 minutes, or until the potato is very tender. Chop
the fresh broccoli. Add the broccoli to the contents of the
saucepan and boil it, covered, for 20 minutes.
In the container of a food processor or blender, whirl the mixture,
2 cupfuls at a time, until it is smooth.
Combine and blend the puree and cream. Bring soup to serving
temperature. Season the soup to taste with salt and pepper.
Variation: for those who enjoy garlic, there is Cream of Broccoli
Soup with Garlic: saute in 2 tablespoons of butter, 2 large cloves
of garlic, peeled and chopped fine; add them to the cooked broccoil
before pureeing the vegetable. Complete the recipe as above.