Let them eat Broccoli Soup

Broccoli is a tough sell in my house, I love it...no one else does. So what do I do when I have a big bag of organic broccoli from a late fall Farmer's Market that I stowed several months ago in the freezer? Make them eat broccoli soup!

This recipe is easy, and not too caloric, because it's not "Broccoli Cheese" soup...now that's a artery hardener if you go the traditional route with heavy cream and cheddar cheese. Although you could add a cup or two of shredded sharp cheddar to this and you would have a really decadent bowl of soup!

Cream of Broccoli Soup

1 medium sized sweet onion - minced
2 tblsp butter
1 tsp granulated sugar
2 tsp aged balsamic vinegar
2 tblsp minced garlic
2 lbs fresh or frozen broccoli pieces (add peeled, chopped stems, they have lots of flavor!)
4 cups chicken broth or stock (use vegetable broth for vegetarian soup)
1 cup 2 % milk
1 1/2 cups sour cream (light is fine)
2 tblsp sea salt
2 tsp freshly ground black pepper
1/2 tsp celery salt
2 tsp honey
3 drops Tabasco sauce
1 tsp soy sauce

In a large stockpot (at least 4 quarts) saute minced onion in butter over med- high heat.
When onion is softened, add sugar, balsamic vinegar and garlic, cook over low- med heat until onions are dark golden brown about 15 minutes.
Add broccoli pieces and broth. Simmer until broccoli is tender about 10-15 minutes.
Turn off heat and add milk and sour cream.
Blend soup in batches, filling the blender only 1/3 full and blend until smooth. Be careful when blending hot soup, keep a towel handy to hold the cover of the blender jar on tightly. Exploding hot soup is very dangerous. Keep blended soup in a big bowl to return to stockpot when finished blending.

Return blended soup to a clean stockpot (I just wash the one I used) and season.
Cool completely and refrigerate (Soup always tastes better the next day!)

To serve immediately, reheat over low- med heat briefly to desired serving temperature.
Makes approx. 2 1/2 quarts or enough for 8-10 people.