Artisan Broccoli Soup with Sour Cream

170 grams Broccoli, fresh
.5 cup, chopped Carrots, raw
.25 cup, chopped Onions, raw
1 tsp Mustard seed, yellow
1 tbsp Butter, unsalted
5 serving chicken bouillion (1/2 cube)
3 serving Water
.25 serving Lemon, fresh squeezed, juice of one whole lemon
.25 cup Sour Cream
.
Can add 1/4 cup cheese per serving to each bowl for cheese broccoli soup. Count cheese calories extra.

In a heavy saucepan cook the onion, the carrot, the mustard seeds and Add pepper to taste.

Add in the butter over moderate heat, stirring, until the onion is soft.
add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender.

In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan.

Whisk in the lemon juice and adjust salt and pepper to taste. Heat the soup over moderately low heat, and whisk in the sour cream (don't let the soup boil).

Cut pieces small and forget the blender.

Cook to al dente tender. Don't purée unless you've lost your teeth. Eating food slowly helps the hunger switch in our bodies sense our satiation point.

Serving Size: 1/2 of the pot, about 2 large cups.

Number of Servings: 2

Recipe submitted by SparkPeople user REVCORNIE.