|I have no idea why this picture keeps uploading upside down . . . oh well.|
Broccoli soup (6 servings)
6 cups chopped broccoli
7 cups cold water
2 medium potatoes, peeled and cut into big chunks
1 red onion, peeled and quartered
1/3 cup heavy whipping cream (plus more for serving)
freshly ground pepper
Save a handful of broccoli florets but put the rest in the saucepan with the potatoes and onion. Add the cold water; season with one or two teaspoons of salt, and bring to a boil. Skim the surface if necessary. Lower the heat slightly, and simmer uncovered for about 45 minutes. Add the other handful of florets 10 minutes before the end of the time. You should be able to squash the broccoli easily on the side of the pan with a wooden spoon.
Puree everything in a blender (in batches) until completely smooth. It should be thick but if it seems too thick, add some hot water. If it's too thin, then cook it uncovered a little longer to reduce the liquid. Add salt until you can taste the depth of the broccoli flavor. Swirl in the cream and heat through. Serve immediately. Add a little swirl of cream to each portion and a good grinding of black pepper.