Cream of Broccoli Soup


I love soup. Don’t you? A nice hearty bowl of soup with crusty baguette….mmm mmm my mouth is watering. I could go for some right now, but I’m on my way to visit friends in Quebec City, so a granola bar will just have to suffice. This broccoli soup recipe is an original mashup of other recipes I spied…a simple, fridge-cleaning, Saturday afternoon kind of recipe. I’ve made it a few times, once with 1/2 cup of blue cheese, but I think it’s best just like this, although crumbling some blue cheese and bacon on top for extra pizazz might be just as delicious! Hope you enjoy. Have a great weekend!

Ingredients:
2 medium broccoli
2 tbsp olive oil
2 cups celery chopped
2 medium onions chopped
2 cups of chicken stock
1 1/2 cups cooking cream (I use 3/4 a cup of cream and skim milk for the rest)
1 1/2 tsp worcestershire sauce
2 – 3 cloves of garlic
Salt and pepper (lots of pepper!)
Celery salt (just a dash)
Nutmeg (just a dash)

Saute celery and onion in olive oil for approximately 5 minutes over medium heat until translucent (careful not to brown). Add 1 cup of chicken stock and continue cooking. Meanwhile, steam broccoli until just tender  – it’s really important to not overdo the broccoli. No ones like the flavor of mushy broccoli! Take the onions and celery off the heat and let cool slightly (along with the broccoli). Once slightly cooled, puree celery, onions and broccoli in a blender with cream and milk. You’ll probably have to do this in  two batches.  Once smooth, return mixture to the stove. Now it’s flavor time. Add in worcestershire sauce, garlic, salt and pepper, celery salt and nutmeg. Let simmer over low heat for about 45 minutes, so all the flavors have a chance to blend and intensify. Yummy!

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2 Comments

  1. looks so good!! I am a huge soup fan too but in the summer I have a hard time wnting to make it. Chili too. Been thinking about the fall around the corner. So many good foods in the fall too.

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