How to Make Cream of Broccoli Soup

A smooth, satisfying soup that's great as either a silky starter or a light meal. Serves two.

Things You'll Need

• 3 tbsp. unsalted butter
• 3/4 cup chopped onion
• 2 tsp. mustard seed
• Salt and freshly ground black pepper to taste
• 3/4 lb. broccoli - chopped
• 1 carrot, sliced thinly
• 1 cup water
• 2 cups chicken broth or water
• 1 1/2 tsp. lemon juice (or to taste)
• Italian parsley (for garnish)
• 1/4 cup sour cream
• Garnish: carrot strips, parsley sprig
• Italian Parsleys (for Garnish)
• Groceries
• Heavy Saucepans And Large Spoon
• 3 tbsp. unsalted butters
• 1 carrots - sliced thin, plus julienned carrot strips for garnish
• 1/4 cup sour cream
• a blenders or food processor, to purée
• 3/4 lb. broccoli - chopped
• 2 tsp. mustard seeds
• 1 1/2 tsp. lemon juices (or to taste)
• 3/4 cup chopped onions
• 1 cup water
• 2 cups chicken broths

Instructions

1. Melt butter in a heavy saucepan over medium heat.

2. Add onion, mustard seeds, and salt and pepper.

3. When the onion starts to soften, add broccoli and carrot and cook until vegetables are soft.

4. Add 1 c. water and simmer covered for 15 to 20 minutes, or until broccoli is very tender.

5. Purée soup in batches until smooth.

6. Transfer soup to a heavy saucepan. Stir in chicken broth.

7. Whisk in lemon juice.

8. Heat soup over moderately low heat, and whisk in sour cream.

9. Garnish with julienned carrots and a sprig of Italian parsley.

Tips & Warnings

• Italian (or flat-leaf) parsley is commonly available in supermarkets. It's considered more refined and flavorful than curly parsley.

• If you let the soup boil after it's puréed, the vegetables will become too soft and the sour cream will curdle.