Cream of Broccoli Soup

Like many cream of vegetable soups, the base is reminiscent of leek-potato called Vichyssoise and like that soup, this one may be also served warm or cold. Like all cream of vegetable soups, this one too is quite elegant and could be served as a first course in any fine meal.

 

1/2 large chopped red onion (or an equal amount of Shallots)

2 medium new potatoes

Salt

White pepper

Red pepper

2 cups good clear chicken stock 

3 tablespoons sweet butter

1 cup tender broccoli flowerets 

1 tablespoons fresh lemon juice 

1 cup heavy cream

1 crushed chopped clove garlic

2 or 3 bay leaves

Sauté the onion in butter. Cut up and add the potato, white and red peppers, sauté gently for ten minutes in sweet butter, then add chicken stock. Cover and cook on low until broccoli is tender. Puree until fine with a post blender. Add enough cream to achieve the degree of taste required. Taste the soup and correct the salt and white pepper. Serve with a sprinkle of very finely chopped chives