Cream of Broccoli Soup
Heat in a soup pot over medium-low heat until butter is melted:
1/4 cup water or broth
1 T. butter
Add and cook, covered, stirring occasionally until tender but not browned, :
1 medium onion, chopped
2 cloves garlic, sliced
Stir in:
4 1/2 c. chicken or veg. broth
1 1/2 c. white wine (optional)
1 1/2 lbs. trimmed broccoli, coarsely chopped
Bring to a boil, reduce heat and simmer until broccoli is tender but still bright green, about 5-8 minutes.
Puree until smooth.
Stir in:
1/4 to 1/2 cup heavy cream, half and half, or whole milk
1/2 to 1 tsp. salt
1/8 tsp. ground black pepper
*From Joy of Cooking, this recipe is an excellent template for any cream of vegetable soup.