Broccoli or Cauliflower Soup

This is really a “scrap” soup; after trimming broccoli or cauliflower for salads, the leftover stalks, leaves, etc. can be used to cook up this soup.  I’ve also made it with asparagus, mushrooms, etc. – anything that’s left over in the kitchen. 

1 c. chopped onion
3 tbsp. butter
4 c. chicken broth
3/4 – 1 lb. broccoli or cauliflower, cut into small chunks
1 c. light cream (optional)
2 tbsp. chopped dill
Salt and pepper to taste

Cook onions in butter until wilted.  Add broth and broccoli or cauliflower.  Cover and simmer over low heat until vegetables are tender (10-20 min.).  Puree soup in blender.  If cream is used, add cream and reheat.  Season with salt, pepper, and dill.


1 Comment »

  1. Terri said

    on 11/06/06 I made this soup with asparagus and portobello mushrooms, with beef broth instead of the chicken. I threw in half a bottle of flat beer, some dill, and lots of pepper – also a few onions. It looked like baby poo, but tasted delicious!

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