Cream Of Broccoli Soup

Servings: 6
Ingredients:

1 tb Butter of safflower oil
1    Onion, chopped
2    Cloves Garlic, minced or put
-through a press
1/2 ts Paprika
2 lb Broccoli florets
1    Potato, peeled and diced
3 c  Water or vegetable stock
Sea salt and black pepper to
-taste
3 tb Chopped fresh parsley
1 c  Milk (more to taste)
3/4 c  Freshly grated Parmesan
-cheese

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.

Set aside 6 broccoli florets and steam just until bright green. Refresh
under cold water and hold.

Heat butter or oil in a heavy-bottom soup pot and saute onion and garlic
until onion is tender. Add paprika, stir together, then add broccoli,
potato, water and salt to taste.

Bring to a boil, reduce heat and simmer for 20 minutes, uncovered. Puree
through a food mill or in a blender and return to pot. Stir in milk and
parsley, add lots of freshly gourng pepper, heat through and adjust salt.
Thin out, if you like, with more milk.

Serve, topping each bowl with freshly grated Parmesan and broccoli florets.
This can be frozen.