Creamy, Dreamy, Broccol-y Soup

 I bought some fresh veggies for crudites, last weekend, and then realized there was already a superabundance of food, so the broccoli, in particular, sat in the refrigerator crisper, calling out recriminations for its neglect, until… 

 SOUP WEATHER ARRIVED!

 FTR, this is a quick, easy, but definitely not low-fat option.

Broccoli Cream Soup

Ingredients:

1 small onion, minced (about 1/2 cup)
1 Tablespoon butter
2 or 3 fresh leaves, finely chopped (or 1/2 tsp dried) basil
pinch dried rubbed sage
pinch dried crushed thyme

2 cups chicken broth plus 1/2 teaspoon powdered chicken bouillon* 
1 bay leaf
4 cups fresh bite-sized broccoli florets

1/4 cup buttermilk
1 cup whole milk
1/2 cup whipping cream
8 oz cream cheese, cut into 1/4 inch slabs  (or smaller) and brought to room temperature

ground white pepper to taste

Directions:

Melt butter over medium heat in a small frying pan. Add onions, cook until transparent. Stir in herbs and set aside.

In a 3-quart (or larger) saucepan, bring chicken broth, bouillon powder, and bay leaf to a boil. Add in broccoli, allow to return to low boil, then reduce to low heat.

Remove bay leaf. Stir in onion/herb mixture.

In small mixing bowl, soften cream cheese (I often give it 20 seconds in the microwave).

Heat milk and buttermilk (saucepan or microwave – your choice) until just simmered, but do not boil. Pour about 1/2 cup of this into the cream cheese, and whisk until smooth. Add remaining milk mixture, continue to stir. Pour this mixture into the saucepan, add the cream, and stir until completely mixed.

Allow to return to low simmer, remove from heat, and serve.

*I'm notorious around here for using this stuff in many of my recipes, including dips and sauces. I can get away with using less salt & still get full flavor. If you prefer fewer additives, substitute salt & pepper to taste– or you don't want the extra sodium, Herb-Ox makes a very nice alternative. It isn't a "must add" item, but it gives a nice balance.