Cream of Broccoli Soup
I tried a number of recipes for broccoli soup that I haven't liked very well. This one is quite good and I guess I'll use it until I find one that I like even better.
2 tablespoons butter
1 medium onion, chopped
1 quart chicken broth (1 box, preferably low sodium)
1 bay leaf
1 large potato or a few small ones that weigh 8-12 ounces, peeled if necessary, otherwise just chopped
1/2-1 teaspoon thyme (dried) fresh is good if you have it available
1 bunch broccoli (about 1 1/2 pounds), use the stems; peel the stalks and cut into slices. Cut off the flowerets and reserve.
1/2 cup 1/2 and 1/2 (fat free is OK)
2 tablespoons sliced green onions
Salt and pepper to taste
Hungarian paprika for garnish (optional)
Melt the butter in a large pot and saute the onion until translucent. Add the chicken broth and heat to a boil. Add the potatoes and cook covered for about 10 minutes. Add the broccoli stalks and stems. Simmer for about 7 minutes or until they are almost tender. Next add the flowerets and simmer 5 minutes or until they are just barely tender. Remove a few of the flowerets and set aside.
Puree bathes of soup or use an immersion blender. Return puree to the pot and add the 1/2 and 1/2, green onions, salt and pepper. Reheat the soup if necessary. If it is too thick add a bit more 1/2 and 1/2 until it is the consistency your prefer. Add the reserved broccoli flowerets, dust with paprika and serve.
Adapted from a very old recipe in the Chicago Tribune.
2 tablespoons butter
1 medium onion, chopped
1 quart chicken broth (1 box, preferably low sodium)
1 bay leaf
1 large potato or a few small ones that weigh 8-12 ounces, peeled if necessary, otherwise just chopped
1/2-1 teaspoon thyme (dried) fresh is good if you have it available
1 bunch broccoli (about 1 1/2 pounds), use the stems; peel the stalks and cut into slices. Cut off the flowerets and reserve.
1/2 cup 1/2 and 1/2 (fat free is OK)
2 tablespoons sliced green onions
Salt and pepper to taste
Hungarian paprika for garnish (optional)
Melt the butter in a large pot and saute the onion until translucent. Add the chicken broth and heat to a boil. Add the potatoes and cook covered for about 10 minutes. Add the broccoli stalks and stems. Simmer for about 7 minutes or until they are almost tender. Next add the flowerets and simmer 5 minutes or until they are just barely tender. Remove a few of the flowerets and set aside.
Puree bathes of soup or use an immersion blender. Return puree to the pot and add the 1/2 and 1/2, green onions, salt and pepper. Reheat the soup if necessary. If it is too thick add a bit more 1/2 and 1/2 until it is the consistency your prefer. Add the reserved broccoli flowerets, dust with paprika and serve.
Adapted from a very old recipe in the Chicago Tribune.
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