Broccolini cream soup

Farm First ... made 6/18/14.
(This is not cream of soup with some broccoli in. This is broccoli with more broccoli and then some cream in it.)
1 pound of broccolini
1 medium onion
Tablespoon nutritional yeast

Salt the water and bring the broccolini to a boil turn to a high summer and cook until tender then blend with with the water. Saute the onion and then add that to the blender
Make a simple white sauce (I used cornstarch and half and half and 2 tablespoons of butter.) Add the white sauce to the blended soup base chopped and salt and pepper to taste and simmer on low for another 10 minutes. Delicious served with garlic croutons and a drizzle of balsamic vinegar

This was made from relatively tough over the hill sprouts and had a ton of flavor and a bit heavy on the bitter so serving with a drizzle and perhaps a dollip of creme fresh or sour creme is good for balance.

I made a very large batch of this and canned it in pressure canner for 90 minutes. This batch was too bitter and so is motly for additions to soups and for mac and broc cheese dishes