 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 (3 lb) bag fresh broccoli florets |
1 large onion, chopped |
1 clove garlic, minced (optional) |
1 -2 quart homemade chicken broth or 1 -2 quart canned chicken broth or 1 -2 quart water |
1 cup cream (optional) |
to taste salt and pepper |
1/4 cup fresh dill or 1/4 cup basil, chopped (basil is nice to add but stir in when soup is finished cooking) |
2 cups tiny pasta, cooked (optional) |
Directions:
1. Rinse florets and cover with water Add chopped onion.
2. Cook uncovered until broccoli is tender.
3. Drain and reserve cooking water.
4. Remove florets/onion to a large cooking pot. Add enough stock to cover.
5. Or don't drain vegetables and use broccoli water and add some chicken bouillon if desired..
6. With a hand blender, finely chop broccoli but not puree. Heat well, season to taste. Add the cream if desired.
7. If extra thickening is desired add pasta.
8. Serves 8 to 10 Garnish soup bowls with dabs of sour cream or a sprinkle of fresh herbs.
9. * Note: You can use more or less stock/water making the soup thicker or thinner as desired.
|
|