Cream of Broccoli Soup

 

2

tablespoons butter or margarine

1

medium onion, chopped (1/2 cup)

2

medium carrots, thinly sliced (1 cup)

2

teaspoons mustard seed

1/2

teaspoon salt

1/4

teaspoon pepper

3/4

pound broccoli, coarsely chopped (3 1/2 cups) or 2 10 ounce packages frozen, chopped broccoli

1

can (14 1/2 ounces) chicken broth

1

cup water

2

teaspoons lemon juice

1/4

cup sour cream

• 1 Melt butter in 3-quart saucepan over medium heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in mustard seed, salt and pepper. Stir in broccoli, broth and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until broccoli is tender.
• 2 Place one-third of the broccoli mixture in blender. Cover and blend on high speed until smooth; pour into bowl. Continue to blend in small batches until all soup is pureed.
• 3 Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat just until hot. Stir in sour cream.