Yield: 4 Servings

Elizabeth E. Skipper

Fall 1987

• 1bunch broccoli, cleaned & stalks peeled
• stock or water to cover
• 2TBS butter
• 1medium onion, chopped
• 2TBS cornstarch
• 1cup heavy cream
• salt/pepper

Bring the broccoli and liquid to a boil and simmer until it is very tender. Purée the broccoli without the liquid in the food processor. Remove a little of the cooking liquid in a measuring cup to cool. and pour the rest into another container. Set it aside.

In the soup kettle. melt the butter and sauté the onion until translucent. Add the pureed broccoli and the cooking liquid except that in the measuring cup. Heat the soup through. Make a slurry with the liquid in the measuring cup and the cornstarch. and stir it slowly into the simmering soup. You will see it thicken almost immediately. Just before serving. add the heavy cream.
Heat through (do not boil).
Check and adjust the seasoning if necessary.