Simple, tasty and festive,
this cold broccoli and cream soup can also be heated and served with
croutons.
Gloria
Menzin Taubes
Ingredients
1 kilogram broccoli
6 cups water
4 Tbsp. pareve chicken soup
powder
2 peeled and cubed potatoes
1 medium leek, well cleaned
and thinly sliced
2 bay leaves
1 cup cooking cream
Salt and pepper
A little milk to thin
Grated nutmeg (optional)
Preparation
Remove the thick broccoli
stems, then peel and slice them. Divide up the broccoli into small
flowerets.
Place the soup, broccoli,
potatoes, leek and bay leaves in a large pan, and bring the mixture
to a boil.
Lower the flame and cook for
30 minutes or until the vegetables are soft.
Remove the bay leaves and
blend the soup using a blender or food processor; even better, use a
hand blender that can be used on the soup while it is still in the
pan.
Add the cream and cool. Add
salt and pepper, taste and adjust the flavorings, thinning with cold
milk if the soup is too thick. Sprinkle with grated nutmeg (if used)
before serving.