4 tbsp. butter
1 1/2 c. chopped onion
1 med. green pepper, chopped
4 c. chopped broccoli
1 c. broccoli florets, thinly sliced
1 tsp. salt
2 1/2 c. water or stock
2 c. milk
1/2 c. heavy or sour cream
1 bay leaf
Pinch of allspice
Black pepper, to taste
White pepper, to taste
Dash of soy sauce
Dash of thyme or basil; optional, to taste
Chopped scallions

Saute onions in butter with bay leaf until onions are translucent. Add green pepper, broccoli, water or stock and salt. Cook about 10 minutes, covered, until broccoli is tender but still bright green. Remove bay leaf. Puree little by little with milk in blender. Make sure it is pureed very smooth. Whisk in the heavy or sour cream and the seasonings. Steam the broccoli florets until tender, but still bright green; add to soup. Heat gently and serve, topping with minced scallions.