A SPRINGTIME FAVORITE
BROCCOLI SOUP BOWL BY NELLIE PALMER
Broccoli is a favorite for springtime soups and dishes. The beautiful, fresh green makes you think of new beginnings after a long winter. INGREDIENTS • 1/4 cup butter • 1/2 chopped onion • 1/4 cup water • 2 garlic cloves, minced • 4 cups fresh broccoli (florets) • 1 cup thin sliced white mushrooms • 3 cups chicken stock • 2 cups heavy cream • Fresh basil leaves, chopped and whole • 1/2 teaspoon salt • 1 teaspoon white pepper • Round bread loaves for bowls • cornstarch 14 home garden
D E C O R AT O R
DIRECTIONS 1. In a stock pot, heat butter, saute onion and garlic until tender. 2. Stir in broccoli, stock, cream, mushrooms and seasonings. Bring to a boil, reduce heat and simmer, uncovered until vegetables are tender. 3. Place in a blender and blend until smooth - or if desired, a little chunky. 4. Place back in stock pot and simmer. If you require a thicker soup, mix 2 tablespoons of corn starch with milk until dissolved and ad to your soup. 5. Remove tops from bread bowls and dig out the inside, being careful not to puncture the bread. 6. Garnish with whole basil and mushroom slices.
ADDITIONAL TOPPINGS: cheese crumbled cooked bacon red pepper flakes shallots
