2 TB olive oil
1/8 c white onion, chopped
1 TB garlic, chopped
1 lb broccoli, cut into florets
1/4 c diced or shredded carrots
1 Granny Smith apple, peeled, seeded (cored) and chopped
3 green onions, chopped (white and green parts)
4 c chicken stock
3/4 c Chardonnay
1/4 tsp cayenne
salt and pepper
1 c heavy cream
fresh tarragon for garnish
Saute garlic and onion in oil until softened. Add all vegetables and cook for 2 minutes or until carrots are softened and onions are translucent.
Add stock and wine and bring to a boil, then cover and simmer 10 to 15 minutes until vegetables are soft.
Puree soup in blender then return to pot. Add salt and pepper to taste, heavy cream and cayenne. Serve with tarragon as a garnish.