Set aside 6 broccoli florets and steam just until bright green. Refresh under cold water and hold.
Heat butter or oil in a heavy-bottom soup pot and saute onion and garlic until onion is tender. Add paprika, stir together, then add broccoli, potato, water and salt to taste.
Bring to a boil, reduce heat and simmer for 20 minutes, uncovered. Puree through a food mill or in a blender and return to pot. Stir in milk and parsley, add lots of freshly gourng pepper, heat through and adjust salt. Thin out, if you like, with more milk.
Serve, topping each bowl with freshly grated Parmesan and broccoli florets. This can be frozen. Charrin' off the Ol' Point..from the O :-)
Your Cream of Broccoli Soup is ready. Happy cooking!
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