Anybody who knows a recipe for a cream of broccoli soup or similar?

CREAM OF BROCCOLI SOUP


Can be prepared in 45 minutes or less.


3/4 cup chopped onion


1 carrot, sliced thin


2 teaspoons mustard seeds


2 tablespoons unsalted butter


3/4 pound broccoli, chopped coarse (about 3 1/2 cups)


2 cups chicken broth


1 cup water


1 1/2 teaspoons fresh lemon juice, or to taste


1/4 cup sour cream











In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender pur茅e the soup in batches until it is smooth, transferring it as it is pur茅ed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).





Makes about 4 cups, serving 2.Anybody who knows a recipe for a cream of broccoli soup or similar?
Ingredients:


3 tbsp. unsalted butter


3/4 cup chopped onion


2 tsp. mustard seed


Salt and freshly ground black pepper to taste


3/4 lb. broccoli - chopped


1 carrot, sliced thinly


1 cup water


2 cups chicken broth or water


1 1/2 tsp. lemon juice (or to taste)


Italian parsley (for garnish)


1/4 cup sour cream


Garnish: carrot strips, parsley sprig














Steps:


1. Melt butter in a heavy saucepan over medium heat.





2. Add onion, mustard seeds, and salt and pepper.





3. When the onion starts to soften, add broccoli and carrot and cook until vegetables are soft.





4. Add 1 c. water and simmer covered for 15 to 20 minutes, or until broccoli is very tender.





5. Pur茅e soup in batches until smooth.





6. Transfer soup to a heavy saucepan. Stir in chicken broth.





7. Whisk in lemon juice.





8. Heat soup over moderately low heat, and whisk in sour cream.





9. Garnish with julienned carrots and a sprig of Italian parsley.








Tips:


Italian (or flat-leaf) parsley is commonly available in supermarkets. It's considered more refined and flavorful than curly parsley.Anybody who knows a recipe for a cream of broccoli soup or similar?
go to allrecipes.com!
Yummmmmmmmmmmmmmmmmmmm
BROCCOLI VEGETABLE SOUP





8 strips bacon or 1 cup chopped ham


1/4 c. flour


4 c. milk


20 oz. pkg. frozen mixed vegetables


10 oz. pkg. frozen broccoli, finely chopped


1 chicken or vegetable bouillon cube


1 onion, chopped


3 cloves garlic, minced





Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.


In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.





Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.





Whisk in 1/4 cup flour and 4 cups milk. Stir well. Add vegetables and bacon and bouillon.





Simmer until soup is thickened to desired consistency.





Salt and pepper to taste. This soup has better flavor when eaten the next day.