A Lovely Green January Soup: Cream of Broccoli

This simple soup is my way of diving back into this cooking journal. It is quick, light, and restorative, especially on a snowy day. Here's to a new year full of cooking and tasting!


CREAM OF BROCCOLI SOUP
serves 2

ingredients
3 cups broccoli, chopped coarse (about 1 lb)
2 handfuls chopped shallots (about 1 1/2 cups)
1 1/2 tsp mustard seeds
2 tsp unsalted butter
2 c chicken broth (you may prefer veggie broth instead)
1 c water
squeeze of fresh lemon juice
dollop of sour cream OR about 1/4 cup cream (optional, actually)
salt and pepper

equipment
immersion blender -- the blender for people who don't have room for a full-size blender.


preparation
1. Melt the butter in your soup pot; add the shallots, salt and pepper, and mustard seeds.
2. When the shallots become soft and translucent, add the broccoli, broth, and water. Let the soup simmer, covered, approximately 20 - 30 minutes, until the broccoli is nice and tender.
3. Remove soup pot from the burner. Blend to your preferred consistency using your preferred blending tool.
4. Return the pot to the burner, on very low heat. Stir in the cream or sour cream, and a generous squeeze of lemon juice. Season to taste.