Cream of Broccoli Soup

Submitted by Debbie Gannaway from Gramma Debbie's Kitchen at Findlay Market


1 small onion, quartered and thin sliced

1 bunch broccoli, trimmed and sliced very thin (save a few florets for garnish)

2 cups chicken broth or vegetable broth

1/2 tsp. white pepper

1 pinch cayenne (optional)

1 tsp. nutmeg

1 cup sour cream, heavy cream or plain yogurt


Put onions, broccoli and broth in large, heavy bottomed sauce pan. Bring just to a boil and then turn heat down to a simmer. Add pepper and nutmeg. Cook until the broccoli is very tender. Once the vegetables are completely tender, add cream and blend well.

Chill and serve. Top with a small dollop of sour cream and garnish with broccoli florets.

NOTE: If you prefer smooth soups, run the broccoli and onion through your food processor or use an immersion blender, before you add the cream.