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.<\/p>\n
1 large crown of broccoli, cut into 2″ pieces Peel the broccoli stems if necessary. The fiber does not break down nicely.<\/p>\n 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.<\/p>\n 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.<\/p>\n When ready to serve, stir in the sour cream and half & half. Add very little nutmeg – just enough so you can\u00a0almost<\/em> taste it. Adjust salt & pepper.<\/p>\n Ladle into bowls and serve (grilled cheese sandwiches come to mind…)<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading
\n1 small onion, quartered
\n2 C water
\n1T Chicken base<\/a>
\n1C Sour cream
\n1C half & half
\nsalt, pepper, nutmeg to taste<\/p>\n