|Tastes better than it looks.|
1 bunch of broccoli crowns (about 1 lb)
4 cups of chicken or veggie broth (I used boiling water and chicken bouillon)
1 whole onion, sliced
1 teaspoon of cooking fat (I used bacon grease, but you could use any cooking oil)
Salt & pepper to taste
Spike all-natural gourmet seasoning (or other generic spice mix) to taste
Slice onions. Heat oil in a medium saucepan over medium-low heat. Add onions to the oil. They should bubble and hiss softly; they shouldn't spatter or spray. Let the onions sweat in the oil, stirring regularly, until they're soft and translucent and a little brown. This can take up to 20 minutes, but the longer you let them sweat, the tastier the soup will be in the end.
While the onions brown, chop the broccoli into small pieces. I used a food processor to pulverize mine. They don't have to be really fine bits, because they're going to end up pureed anyway. But smaller pieces cook faster.
When the onions are where you want them, add 4 cups of broth (or water and chicken soup base) and the chopped broccoli. Cover the saucepan and let it come to a rolling boil. Add salt, pepper, and Spike seasoning (or whatever you're using). Turn the heat down to a simmer.
Use an immersion blender to blend the soup. If you don't like soup with texture, strain the soup through a fine mesh collander. Otherwise, your soup is ready.
Obviously, this soup would be even better with cream and cheese, but then it wouldn't count as Jamie's (and Emily's) Diet Food. Even without cream and cheese, the soup is pretty good. Not particularly filling, so I recommend it as a side dish, or with a nice salad.