April showers have made their appearance on this next to last day of March. But that’s OK because they do bring flowers and we need the rain. Here is my favorite Broccoli Cream Soup recipe – delicious and fast. Just the thing on a cold, rainy, early Spring night! I hope you enjoy it.
1 head of broccoli
250 ml cream
1 to 1 1/2 cubes of Knorr chicken bouillon
( 1/2 “spitz” red paprika — thinly sliced, roasted – optional; it adds a nice color contrast)
Cut the broccoli up, make sure you take the really woody bits off the stalks (you can use the stalks and the leafy bits as well, so don’t throw them out). Place it in a large pot and cover with water. Add the Knorr bouillon. Cook the broccoli just until it starts to soften. Do not overcook it. There is nothing grosser than olive green vegetables. Once the broccoli is soft enough, remove it from the heat and add 1 cup or 250 ml cream and blend it until it is smooth with a stick mixer. Once it is smooth, add as much lemon zest as you like and a grating or 2 of nutmeg. If you opted to use the red “spitz” pepper, add that now as well. Bring it to a quick boil, and serve!