February is soup season. It's freezing cold outside and all I want is a steaming bowl of something creamy and comforting. Am I alone here?
Fresh broccoli and a dash of cream makes this soul-soothing contentment all wrapped up in a bowl. And it takes under a half an hour from chopping to slurping!
(For some variety, add about a cup or two of shredded cheddar and stick it in a bread bowl - delish!)
Cream of Broccoli Soup
Serves 4-6.
Freezes really well! Just whisk after defrosting and warm!
1/2 stick of butter1 1/2 pounds fresh broccoli, chopped into florets
1 large onion, chopped
1 carrot, chopped
salt and pepper, to taste
3 tablespoons flour
4 cups chicken stock
1/2 cup cream
Melt the butter in a heavy Dutch oven over medium heat. Add broccoli, onion, carrot and salt and pepper to taste and saute until onion is translucent, about 6 minutes. Add the flour and cook for about a minute. You want to cook until the flour is a blonde color to cook away that pasty taste.
Add stock and bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream, off heat.
Puree soup in batches in a blender, taking care with the hot liquids. Season to taste and serve!
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