Broccoli Soup #556 2/01

Categories:
broccoli, soups-stews

14 oz. broccoli, fresh; (from 1 large head)
2 tablespoon butter
1 onion; chopped
1 leek; thinly sliced
1 small carrot; finely chopped
3 tablespoon white rice
3 3/4 cups water
1 teaspoon bay leaf
1/4 cup whipping cream
4 oz. cream cheese
1/8 teaspoon, scant nutmeg
1 1/4 teaspoon salt
pepper; to taste
croutons

Divide the broccoli into small florets and cut off the stems. Peel the large stems and chop all the stems into small pieces. Heat butter in a large sauce pan over a medium heat and add the onion, leek, and carrot. Cook for 3 -4 minutes, stirring frequently, until the onion is soft. Add the broccoli STEMS, rice, water, bay leaf and salt. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add the broccoli florets and continue cooking, covered, for 15 - 20 minutes until the rice and vegetables are tender. Season the soup with nutmeg, pepper, and if needed, more salt. Stir in the cream and cream cheese. Simmer over a low heat for a few minutes until heated through and cheese is melted, stirring occasionally. Serve with croutons.

CROUTONS_________________________________________________________________

1/2 Loaf Italian bread, crust removed and cut into 3/4 inch dice. Fry in 1/4 inch of vegetable oil, stirring constantly, until evenly browned. Sprinkle with Lowries seasoned salt while frying for a better flavor.

Yield: 4 servings