1 bunch broccoli
3 tbsp. butter
1 sm. onion, thinly sliced
1 apple, peeled, sliced, cored & roughly diced
4 c. chicken stock or water
4 tbsp. creme fraiche or sour cream (opt.)
2 tbsp. minced chives or parsley
Salt
Freshly ground pepper

1. Trim 2 inches from the broccoli stalks and peel the outer skin with a vegetable peeler. Cut the broccoli into small dice.

2. Melt the butter in a 4-quart saucepan. Add the onion and apple. Cover and cook over low heat for 10 minutes.

3. Add the broccoli, stock or water, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and simmer, covered, over medium heat, for 30 minutes.

4. Remove the soup from the heat. Transfer 1/3 of soup to a blender or food processor and blend thoroughly or until smooth. Repeat in 2 more batches. With a large spoon, push the soup through a sieve into clean saucepan and discard any large pieces remaining in the sieve. Reheat the soup, stirring constantly. Taste seasoning and adjust, if necessary.

PRESENTATION: Portion out the soup into warmed bowls and serve as is or garnished with a spoonful of creme fraiche or sour cream in center. Sprinkle the creme fraiche with minced chives or parsley.