Cream of Broccoli Soup

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Trim outer leaves and tough end from the broccoli. Separate stalks and cut into 2 or 3 short lengths. Parboil in boiling salted water for 5 minutes. Make sure to drain well.  Sauté onions in butter until soft but  not brown, about 5 minutes.  Add potato, chicken broth, salt and cayenne.  Heat to boiling; lower the heat; simmer 15 minutes.  Add broccoli, reserving a few flowerettes for garnish.  Simmer 5 minutes longer until vegetables are tender.  Pour half the mixture at a time into the blender; blend until smooth.  Return mixture to sauce pan; add cream and nutmeg; bring to a boil.  If soup is too thick add more cream or milk.