Thursday, February 16, 2012
Creamy Broccoli Soup
You know the ones I'm talking about- when all of a sudden the idea hits you like the light bulb going on over the cartoon character's head. Aha! That's what I had at that moment.
So when my hubby asked me to make some broccoli soup this past week, I knew just what to do. A quick trip to the garden and through the pantry and soup was served. I love that kind of meal- little effort and maximum satisfaction. What more could a girl ask for?
Adapted from Food and Wine
This soup is unbelievably simple and is ready in half an hour. It's perfect for a light lunch or a first course for a nice dinner. And if you were so inclined, you could make it vegetarian by swapping out the chicken broth for water.
1/2 large onion, chopped (about 1 cup)
1 cup celery (2 small ribs), chopped
1 clove garlic, minced
4 cups chopped broccoli (I used mostly the florets with some of the more tender stems)
1 medium russet potato, peeled and chopped
2 1/2 cups low-sodium or home made chicken broth
2 cups milk
salt and pepper to taste
pinch of cayenne or piment d'epsalette
In a large stockpot, heat 2 tbs olive oil over medium heat. Add the onions and celery to the pot and cook, stirring, until they have softened (about 5 minutes). Add the garlic and cook for another minute. Add the broccoli, potatoes, chicken broth and milk to the pot. Season to taste. Bring the soup to a boil, then simmer for 25-30 minutes or until the vegetables are soft. Puree the soup to your liking in a blender or using an immersion blender. We liked the soup nice and smooth, but if you like a bit of chunks, go for it.
Serve warm with a slice of crusty bread for dipping.