This recipe is from The New Moosewood Cookbook and is vegetarian. It has relatively few ingredients and is easy to make, especially if you have an immersion blender. I seasoned mine with a bit of black salt at the end, that's what the flecks are in the picture. Even though there is no heavy cream in this soup (I used 1% milk), it was still nice and creamy (and healthier).
Cream of Broccoli Soup
From The New Moosewood Cookbook
1 Tbsp butter
3/4 cup chopped onion
1 bay leaf
1 tsp salt
1/2 green bell pepper, diced
2 cups chopped broccoli
1/2 cup broccoli florets, sliced thin and lightly steamed (to go on top of the soup)
1 1/4 cups water
1 cup milk (I used 1%)
1/4 cup sour cream (lowfat ok)
1/8 tsp allspice
black and/or white pepper to taste
dash of thyme
1/4 tsp fresh chopped basil
Helpful equipment: immersion blender!
1) Melt the butter in a pot large enough to contain all ingredients. Add the onion, bay leaf, and salt. Cook over medium heat until the onion is translucent (about 5 mins).
2) Add the green pepper, chopped broccoli, and water. Cover, and cook over medium heat for about 10 minutes, or until the broccoli is very tender.
3) Turn off the heat and remove the bay leaf. Add the milk slowly while using an immersion blender to puree the soup. (Alternatively, pour the soup into a blender and gradually add the milk while pureeing). Make sure the soup is pureed really well.
4) Whisk in the sour cream and remaining seasonings. Then heat gently. Serve in bowls topped with the steamed broccoli florets.