A lovely green soup packed with vitamins and flavor.
|Melt butter in the Dutch oven, then sauté onion and bay leaf with salt over medium heat until onion is clear, about 5-7 minutes.
Add bell pepper, broccoli, and stock. Bring to a simmer, cover, and continue cooking for 10 minutes, stirring occasionally, until broccoli is well cooked.
Discard the bay leaf and purée the soup in batches.
Stir in sour cream and spices, bring almost to a boil, top with optional florets, and serve.
|Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.
|Key to abbreviations and conversions