Cream of Broccoli Soup

Martha Tedrow

Ingredients

1/8 Teaspoons Ground Nutmeg
1 7/8 Dash Cayenne Pepper
1 7/8 Cups Light Cream
1/2 Teaspoons Salt
2 7/8 Cans 13.75 oz Each Chicken Broth
1 7/8 Large Potato diced
2 7/8 Tablespoons Butter
1 7/8 Medium Onion chopped
1 7/8 Bunch Broccoli

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.