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2 Tbsp butter or margarine 1 1/2 cups chopped onion 1 bay leaf 1 tsp salt (more to taste) 1 medium bell pepper, diced 4 cups chopped broccoli 2 1/2 cups water 2 cups milk (low fat OK) 1/2 cup sour cream (low fat OK) 1/4 tsp allspice Black, white pepper to taste Dash of thyme 1/2 tsp basil 1 cup broccoli florets, sliced thin and lightly steamed Melt butter or margarine in a kettle or Dutch oven. Add onion, bay leaf and salt. Sauté over medium heat until the onion is translucent. Add green pepper, chopped broccoli and water. Cover and cook over medium heat for 10 minutes or until the broccoli is very tender. Remove the bay leaf, and puree the soup little by little with the milk in a blender or food processor. Whisk in the sour cream and remaining seasoning. Heat gently. Serve hot, topped with lightly steamed broccoli florets. Serves 4 to 6.
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