BROCCOLI BISQUE
I love vegetable soups. I save all types of greens that others might discard, clean, cut, blanch and then freeze the pieces until I feel it is a "soup day" and take them out when needed. This recipe uses the broccoli florettes, peeled and chopped stems and cauliflower greens (if I have them) but I have made this with frozen...
Provided by Susan Pagano
Categories Vegetable Soup
Time 40m
Number Of Ingredients 10
Steps:
- 1. Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
- 2. Add stock, onion, butter, salt and pepper.
- 3. Bring to a boil and reduce heat.
- 4. Simmer, covered, for 8-10 minutes.
- 5. Puree in blender.
- 6. Stir in lime juice, sour cream and chives. Serve hot.
- 7. To serve cold, do not add in the sour cream or chives. Place pureed soup in refrigerator, covered, for 4 hours. Top with sour cream, chives and garnish with lemon slices.
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