Broccoli soup: (following Moosewood cookbook)
Sautee 1 large chopped onion in butter or olive oil,with 5 sage leaves.
Add 1 chopped green pepper;
chopped broccoli (flowerets, stems and leaves); continue sauteeing for a couple of minutes.
[Save some flowerets for garnish at the end]
Add 2 1/2 cups water or stock; add 1 bay leaf, 2 stalks of thyme, salt and pepper.
Cook until tender, remove bay leaf and thyme stalks, and blend with 2 cups milk until smooth.
Before serving: chop and steam remaining flowerets for a couple of minutes — they should be bright green.
Add one container of sour cream or rich yogurt, and reheat gently.
Top with steamed flowerets and a sprinkling of parmesan
