Submitted by Mandy Mills. Adapted from The Joy of Cooking
Heat in a soup pot over medium-low until the butter is melted:
- ¼ cup water or stock
- 1 tablespoon butter
- Add and cook, covered, stirring occasionally, until tender but not browned, 5- 10 minutes:
- 1 medium onion, coarsely chopped
- 2 cloves garlic, sliced
Stir in:
- 4 ½ – 6 cups stock
- 1 large head (1 – 1 ½ lbs) broccoli, washed, trimmed and coarsely chopped
Bring to a boil, reduce the heat, and simmer until the broccoli is tender, 15 – 20 minutes. Puree until smooth (an immersion blender makes this simple). Return to the pot (if you didn’t use an immersion blender) and stir in:
- ¼ – ½ cup cream, half-and-half, or milk
- salt and pepper to taste
Warm briefly, but do not allow to boil after you have added the milk.
Serve with warm, crusty bread.
Rehfwitz Recipes 