Wednesday, January 10, 2007

Cream of Brocolli Soup

I got beautiful stalks of brocolli from my CSA yesterday ( We are going out of town on Friday so I need to get all my fresh produce in by then. I thought it would be great to have some brocolli soup. I read a bunch of different recipes on the net and then I just sort of "did" this...

Cream of Brocolli Soup

serves 6 or 3 as a main course

1 onion, chopped

2 cloves garlic, chopped

1 Tbs dried herbs or 3-4 Tbs fresh (I used tarragon today and it was good)

1 qt stock (chicken, vegetable, turkey-I used chicken)

4-5 stalks fresh brocolli

1/2-1 c heavy cream (could use half and half)

salt and pepper

sour cream, optional

Heat pan with 1 Tbs of olive oil and/or butter. Cook onion over medium-low heat in a saucepan with a bit of salt until it is translucent. Add the garlic and herbs. Don't let the garlic brown.

Add the stock and bring to a hard boil. Add the brocolli. I use the stalks, florets and leaves so nothing was wasted. Cook covered until bright green and tender, about 10 min. Careful not to over cook the brocolli. Remove from heat.

Use and imersion blender (or food processor) to blend everything together. Stir in heavy cream. Taste and add salt and pepper as needed. Serve with a small bit of sour cream on top.


-I actually added much more tarragon that what I posted in the recipe. I think 1 TBS dried would be plenty as I did about 2 1/2 or 3.

-It was really good. Ralph ate 4 bowls and then scraped the pot with his spoon.

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