I was at the market just as the snow from the latest Nor’Easter was starting to fly in earnest. I was ostensibly there just for bread, but saw this beautiful crown of broccoli in the produce aisle, and one of Peg’s favorites, Cream of Broccoli soup, came to mind.
1 large crown of broccoli, cut into 2″ pieces
1 small onion, quartered
2 C water
1T Chicken base
1C Sour cream
1C half & half
salt, pepper, nutmeg to taste
Peel the broccoli stems if necessary. The fiber does not break down nicely.
After cutting the broccoli and onion, put them in a stock pot with the water. Cover and bring to a boil. Lower the heat and simmer for 10 minutes or until broccoli is tender. The onion will be tender by that point as well.
I used an immersion blender to break down the vegetables, then added the chicken base, salt and pepper, then let the mixture cook for a while longer.
When ready to serve, stir in the sour cream and half & half. Add very little nutmeg – just enough so you can almost taste it. Adjust salt & pepper.
Ladle into bowls and serve (grilled cheese sandwiches come to mind…)