Cream of Broccoli Soup

4-6 servings 45 minutes to prepare

4 Tbs butter
1 ½ cups chopped onion
1 medium green pepper
4 cups chopped broccoli
1 cup broccoli flowerets, thinly sliced
1 tsp. salt (more, to taste)
2 ½ cups water or stock
2 cups milk
½ cup heavy or sour cream
1 bay leaf
pinch of allspice
black pepper to taste
white pepper to taste
dash of tamari
dash of thyme optional, to taste or basil optional, to taste
chopped scallions for the top
optional: ½ cup buttermilk,whisked in right before serving

Sauté the onions in butter with bay leaf (REMOVE BAY LEAF BEFORE PUREÉ ING) until the onions are translucent. Add the chopped green pepper, chopped broccoli, water or stock, and salt. Cook about 10 minutes, covered (until broccoli is tender, but still bright green). Pureé little by little with milk, in the blender. Make sure it is pureé d until absolutely smooth. (The texture is very important to the success of this soup). Whisk in the sour cream or heavy cream and the seasonings. Adjust the salt and pepper, if necessary. Steam the broccoli flowerets until just done (again, tender, but full of colour). Combine flowerets with soup in a large double boiler or kettle. Heat gently and serve right away. Whisk in the optional buttermilk as you serve. Top it with minced scallions.