Wednesday, February 27, 2013

Cream of Broccoli Soup

Let's continue warming ourselves up with lovely veggie soups this week.  Best of all, you can put the soup into a freezer bag, seal tightly and freeze for future use.  Just zap and sip!

Every single time I make Cream of Broccoli soup I look at it and say ‘I’m not gonna like this’ – but I always do!  I guess it’s not so purty as you’re making it but it turns out great.

So yes, you suppose correctly.  Pretty much any kind of vegetable can be made into soup, there is more or less a basic pattern to it but they all taste great.  And to make really great soup you do need some way to puree it; either with an immersion blender (also called a stick blender) or a regular blender, but the regular blender is more of a hassle.

For those of you who are a certain age group, you will be required to sing along with Dana Carvey - …choppin’ broccoleeeeeee…choppin’ broccoliiiiiii, -  during the cutting of the vegetables.

I also secretly chopped up some zucchini and threw it in with the onions because I needed to cook it soon and because the Kid doesn’t like it – what she doesn’t know won’t hurt her.  Since you’re going to puree it, you could sneak all kinds of stuff in there.

Cream of Broccoli Soup
serves 4-6

1 tbsp butter and 1 tbsp olive oil

1 onion, chopped

1 clove of garlic, chopped

16 oz broccoli florets, fresh (or frozen and thawed)

1/2 cup sharp cheddar cheese

4 cups chicken or veggie broth

1/2 cup milk or cream or half & half

2 tbsp sour cream

salt and pepper

In a large soup pot, melt butter and olive oil over medium-high heat.  Add onion and cook three minutes until soft, add the garlic.

While onions are cooking, roughly chop up the broccoli and throw into the pot, and sauté in the onions and butter for a few minutes.

Add the broth, cover and simmer.  For fresh broccoli, cook about 10-15 minutes and for thawed broccoli, cook about 3-5 minutes.

Stir in the milk, cheese and sour cream into the pot and puree until smooth.  If you like your soup a bit thicker, combine 2 tablespoons of water and 1 tablespoon of cornstarch in a separate dish and mix into the soup until thickened.

Season to taste with salt and pepper.  Serve with a little dollop of sour cream and a sprinkling of cheddar cheese if you’d like to appear all fancy and gourmet.

1/2 cup of soup = 1 vegetable serving and 1/4 fat serving, don't you think?

Print the recipe:  Cream of Broccoli Soup

1 comment: