Instructions: Saute the onions in butter with bay leaf* until the onions are translucent.

Add the chopped broccoli, water or stock and salt. Cook about 10 minutes, covered (until the broccoli is tender, but still bright green) Puree little by littel with milk in the blender. Make sure it is pureed until absolutely smooth. (The texture is very important to the success of this soup). Whisk in the sour cream or heavy cream and the seassonings. Adjust the salt and pepper if necessary. Steam the broccoli flowerets until just done (again, tender, but full of color) combine flowerets with soup in a large double boiler or kettle. Heat gently and serve right away. Top with minced scallions.

NOTES :
* Remove bay leaf before pureeing* My sister has made this all the time and purees it all and then heats through, doesnt leave any broccoli whole and its wonderful.

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