| 4 cups broccoli | 1 medium potato cut in quarters |
| 4 cups chicken broth | 1/4 cup heavy cream |
| Minced parsley leaves | Salt and pepper to taste. |
| Combine broccoli, potato and broth in a large saucepan. Place on medium high heat. Bring to boil and reduce heat to medium. Cook about 15 minutes, until vegetables are soft.
Puree in blender. Return to pot and reheat over medium heat. Add seasoning and cream. Reheat, add garnish and serve.
This can be made with practically any vegetable. Add more cream (up to one cup) for richer soup. Some recipes call for rice rather than potato. Substitute 1/4 cup white rice for the potato. Add garlic, chilies or other spices that appeal to you.
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