With spring in the air, our taste buds turn toward lighter, fresher ingredients. Broccoli and lemon are a perfect match, as the sweetness of the vegetable-especially when freshly picked-is a great contrast to tart lemons. This soup is not heavy like your typical cream of broccoli soup, and will stay a nice, bright green, with specks of orange carrots, if you don’t overcook the broccoli.
Cream of Broccoli Soup
Prep Time: 45 minutes or less
- 3/4 cup finely chopped onion
- 1 carrot, skinned and chopped fine
- 2 teaspoons yellow mustard seeds, ground, or dry mustard powder
- 2 tablespoons fresh unsalted butter
- 3/4 to 1 pound fresh broccoli, chopped coarse (about 3 1/2 to 4 cups)
- 2 cups vegetable broth
- 1/2 cup water
- 1/2 cup dry white wine
- 1 1/2 teaspoons fresh lemon juice, or to taste
- 1/4 cup sour cream or creme fraiche
In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, half of the broth, the water, and the wine, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a food processor, purée the soup in small batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the rest of the broth, the lemon juice, and salt and cracked pepper to taste. Reheat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).
Serve with a toasted baguette.
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It was gross. I couldn’t even eat it. Smelled like a baby’s poopy diaper.