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Cream of Broccoli Soup
Moosewood Cookbook, Mollie Katzen, tweaked by Eve
A smooth and flavorful creamed soup that can use up extra broccoli stems along with a few florets.
30 ml 2 T. vegan butter or margarine
350 ml1 & 1/2 c. chopped onion
1 bay leaf
5 ml1 tsp. salt or to taste
1 medium green bell pepper, diced (I left it out)
950 ml4 c. chopped broccoli
470 ml2 c. water
470 ml2 c. rice milk or other non-dairy milk
120 ml1/2 c. Cashew Sour Cream
1 ml1/4 tsp. allspice
black pepper to taste
white pepper to taste
a dash of thyme
2 ml1/2 tsp. basil
240 ml1 c. broccoli florets, cut small and lightly steamed
Melt butter or margarine in a kettle or Dutch oven. Add onion, bay leaf and salt. Saute over medium heat until the onion is translucent.
Add green pepper, chopped broccoli, and water. Cover and cook over medium heat for 10 minutes, or until broccoli is very tender.
Remove the bay leaf and puree the soup with the milk in a blender or food processor.
Whisk in the sour cream and remaining seasonings.
Steam the florets in a little water in a small pan. Drain when soft enough to eat but still bright green.
Serve the soup hot, topped with the broccoli florets.
If you don't have cashew sour cream, try Tofu Sour Cream or a store-bought version (Vegan Gourmet brand is good.)
An immersion blender works well with this recipe.