Broccoli Buttermilk Soup
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, quartered|
|Dry basil||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm) (Minced Or Pressed)|
|Buttermilk||1 Cup (16 tbs)|
Cut flowerets off broccoli.
Cut off and discard tough ends of stalks; thinly slice tender sections of stalks.
In a 2- to 3-quart pan, combine broccoli stalks and flowerets, broth, onion, basil, sugar, and garlic.
Bring to a boil over high heat; then reduce heat, cover, and simmer until broccoli is tender to bite (about 15 minutes).
Whirl broccoli mixture, a portion at a time, in a blender or food processor until smooth.
Return to pan and whisk in buttermilk; heat until steaming (about 2 minutes).
Season to taste with salt and pepper.
To serve ladle soup into 2 bowls; sprinkle each serving with paprika.