QUICK CREAM OF BROCCOLI OR CAULIFLOWER SOUP
About 3 ½ cups; 2 servings
Melt in a large saucepan over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until softened, 6 to 8 minutes:
- ¼ cup chopped onion
- 2 small celery ribs, with leaves, minced
Add:
- One 14 ½-ounce can chicken broth
- 1 cup finely chopped cauliflower or broccoli
Bring to a boil, then reduce to a simmer, cover, and cook until the cauliflower or broccoli is very tender, about 10 minutes. If desired, puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pan and stir in:
- 1 cup half-and-half
Heat through, but do not boil. Season to taste with:
- Salt and black pepper
Garnish with, if desired:
- (A light grating of nutmeg or a pinch of ground coriander)