Garden Broccoli Soup

Serves 4

• 3 t. butter or olive oil
• 1 large onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 3 scallions, diced
• 1 potato, peeled and chopped
• 1 large head fresh broccoli or 1 bag Bodek frozen
• ½ tsp. pepper
• 2½ tsp. salt
• ½ tsp. dried parsley
• 6 cups water
• 1 cup pareve milk, optional
• 10 broccoli florets, reserved

Method

In a medium pot, heat the butter or oil over a medium flame. Add the onion and peppers and sauté until the vegetables are golden brown. Add the scallions, potato, broccoli, pepper, salt, and parsley. Add the water and bring to a boil; then lower the flame and simmer the soup for 35 minutes, until the vegetables are soft. Puree this in a blender for a minute to make it thick and chunky, or completely puree it for a smoother texture. For a creamier consistency, add pareve milk. Serve hot with the reserved florets as a garnish.

DAIRY VARIATION:

Substitute milk for pareve milk and sprinkle some grated cheese on top of florets before serving