CREAM OF BROCCOLI SOUP

from epicurious.com

Beth's notes: I used only 1 tablespoon of butter and substituted soy milk for sour cream. Also, used twice as much lemon juice.

• 3/4 cup chopped onion
• 1 carrot, sliced thin
• 2 teaspoons mustard seeds
• 2 tablespoons unsalted butter
• 3/4 lb. 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, carrot, mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until onion is soft. Add the broccoli, broth, and water, and simmer the mixture covered, for about 15 to 20 minutes, or until broccoli is very tender. In a blender, puree the soup in batches until it is smooth, transferring it as it is pureed 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.

Gourmet
December 1993