BROCCOLI SOUP     4-6 servings

1-1/2 C. CHOPPED CELERY

1 C. CHOPPED ONION

3 T. OIL

1 LARGE BUNCH OF BROCCOLI OR 1 BAG OF FROZEN BROCCOLI(Sometimes the frozen has more flavor)

6 C. CHICKEN BOUILLON

SALT AND PEPPER TO TASTE

1 C. WHIPPING CREAM

SLICED, TOASTED ALMONDS FOR TOPPING

SOUR CREAM

 

 

SAUTE CELERY AND ONION IN OIL UNTIL SLIGHTLY SOFT.ADD BROCCOLI, BOUILLON AND PEPPER.

COOK 35 MINUTES. CHECK FOR SALT AT THIS TIME AND ADD IF NECESSARY. REMOVE FROM HEAT AND WHEN SLIGHTLY COOLED, RUN ALL THE SOUP THROUGH THE BLENDER, BLENDING UNTIL SMOOTH.

COMBINE CREAM WITH SOUP.

IF SOUP NEEDS TO BE WARMED UP BEFORE SERVING BE SURE NOT TO LET IT BOIL.

PLACE A TSP. OF SOUR CREAM IN THE CENTER OF EACH BOWL AND TOP THAT WITH A FEW TOASTED ALMONDS.