Cream of Broccoli Soup

[Guest guest]

This is lovely for a first course, we had it yesterday for easter dinner.

 

Cream of Broccoli Soup

1 tbsp. safflower oil

1 onion, chopped

2 cloves garlic, minced or pressed

1/2 tsp. paprika

2 lbs. broccoli florets

1 potato, peeled and diced

3 cups. water or vegetable stock

salt and black pepper to taste

3 tbsps. chopped fresh parsley

1 cup milk (more to taste)

3/4 cup freshly grated Parmesan cheese

 

Set aside 6 broccoli florets and steam just until bright green. Refresh under

cold water and hold. Heat butter or oil in a heavy-bottom soup pot and saute

onion and garlic until onion is tender. Add paprika, stir together, then add

broccoli, potato, water and salt to taste. Bring to a boil, reduce heat and

simmer for 20 minutes, uncovered. Puree through a food mill or in a blender and

return to pot. Stir in milk and parsley, add lots of freshly gourng pepper,

heat through and adjust salt. Thin out, if you like, with more milk.

Serve, topping each bowl with freshly grated Parmesan and broccoli florets. This

can be frozen.Serves 6.

 

 

 

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