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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.
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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.
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