Cheesy Cream of Broccoli Soup
Here's a great cream of broccoli soup, following Bittman's How to Cook Everything: Simple Recipes for Great Food
4 cups chicken broth
1 pound (about 4 cups) of broccoli, trimmed and chopped
1/2 cup rice
salt and pepper to taste
1/4 to 1 cup cream or milk
1 cup shredded Cheddar cheese
minced fresh parsley for garnish
Combine the broth, vegetables, rice (or potato) and bring to a boil. Turn down and simmer about 15-20 minutes, until the vegetables are very tender. Puree with an immersion blender or food mill or regular blender (let it cool a bit first for anything other than the immersion blender). Taste and add salt and pepper as needed. Add the cream.
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