Herbed Cream Of Broccoli Soup
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Coarsely chopped broccoli||4 Cup (64 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Chopped fresh dill||2 Tablespoon|
|Summer savory/1/2 teaspoon dried summer savory||1 1⁄2 Teaspoon (fresh)|
|Broccoli florets||8 Small|
|Light cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
In saucepan, melt butter over medium-low heat; cook onion and parsley, covered and stirring occasionally, until onion is tender.
Add chopped broccoli, stock, dill and savory; bring to simmer and cook, uncovered, for 20 minutes. Add florets; cook for 5 minutes longer. Remove florets with slotted spoon and reserve.
In food processor or blender, puree mixture until smooth; return to saucepan. Season with salt and pepper to taste. Combine cream and milk; add to puree and cook over medium-low
heat just until heated through but not boiling. Add florets.