LOW CARB Cream of Broccoli Soup

• 8 cups broccoli florets (about1 1/4 pounds)
• 2 cups low-salt chicken broth
• 1 cup plus 4 teaspoons heavy cream (or whipping cream )
• 3 tablespoons unsalted butter
• Sea salt
• Ground white pepper

1. Steam Broccoli in large pot until tender but still bright green. Set aside 4 small florets for garnish.
2. Combine broth and 1 cup cream in heavy large saucepan and bring to boil.
3. Working in batches, puree broccoli, broth mixture, and butter in blender until smooth, about 45 seconds per batch.
4. Season soup to taste with sea salt and white pepper.
5. Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.
6. Soup can be made up to 8 hours ahead. Cool slightly, cover, and refrigerate.

Makes 4 servings.