Spring Soup

 The day is chilly and rainy – miserable in some ways  – but saved by the glory of  red and yellow tulips and narcissus, surrounded by green grass thick with violet and dandelion blooms.

I want to warm up with a bowl of soup, not a hearty winter soup, but with bright, creamy broccoli soup. I'll celebrate spring using last summer's broccoli from the freezer with fresh chives from the garden for garnish.

Broccoli Soup

2 tablespoons butter or olive oil

½ cup diced onion

3 cups chicken broth or 3 cups water and 3 teaspoons chicken base

1 medium or two small Yukon Gold potatoes, scrubbed and diced

1 bay leaf or 1/3 Spice Islands bay leaf

1 quart-sized bag home frozen broccoli or 4 cups fresh broccoli

½ cup half and half or milk

Melt butter in a 2-quart saucepan. Stir in chopped onion and cook over low heat until the onion is translucent. Increase heat to medium-high. Add the diced potato, broth, and bay leaf. Bring to a simmer, reduce heat, cover, and cook until potato is fork-tender.

Increase heat, add the broccoli, and bring to a simmer. Reduce heat and simmer for 5 to 7 minutes, until broccoli is fork-tender. Remove and discard the bay leaf.

Puree the soup in the pan using an immersion blender.* Stir in the half and half or milk and heat to desired temperature. Do not allow the soup to boil.

Serve with a dollop of sour cream or yogurt and chopped fresh chives.

*If you don't own a stick blender, go get one. You could puree the soup in a regular blender, but it's a mess. If you must, blend one-third of the soup at a time and don't burn yourself.