Herbed Cream Of Broccoli Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Broccoli | 4 Cup (16 tbs), coarsely chopped | |
| Chicken stock | 2 Cup (16 tbs) | |
| Dill | 2 Tablespoon, chopped | |
| Summer savory | 1/2 Teaspoon, dried | |
| Broccoli florets | 8 Small | |
| Light cream | 1 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In saucepan, melt butter over medium-low heat; cook onion and parsley, covered and stirring occasionally, until onion is tender.
Add chopped broccoli, stock, dill and savory; bring to simmer and cook, uncovered, for 20 minutes. Add florets; cook for 5 minutes longer. Remove florets with slotted spoon and reserve.
In food processor or blender, puree mixture until smooth; return to saucepan. Season with salt and pepper to taste. Combine cream and milk; add to puree and cook over medium-low
heat just until heated through but not boiling. Add florets.
Add chopped broccoli, stock, dill and savory; bring to simmer and cook, uncovered, for 20 minutes. Add florets; cook for 5 minutes longer. Remove florets with slotted spoon and reserve.
In food processor or blender, puree mixture until smooth; return to saucepan. Season with salt and pepper to taste. Combine cream and milk; add to puree and cook over medium-low
heat just until heated through but not boiling. Add florets.
Chef
