Cream of Broccoli Soup

Ingredients:

•3 medium broccoli stalks, peeled, and florets (about 6 cups)
•4 cups vegetable broth
•1/2 cup loose chopped parsley
•1/2 tsp powdered or crushed dried rosemary
•1 tsp dried powdered or crushed dried thyme
•2 Tbsp olive oil
•2 cloves garlic, crushed
•1/4 cup diced yellow onion
•2 Tbsp flour
•2 cups unsweetened soy milk
•1/4 tsp salt or to taste
•Fresh ground black pepper

1. Peel broccoli stems. Chop stems and florets into small pieces
2. Chop parsley, reserving 2 Tbsp to mince as a garnish
3. Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender - about 5 minutes
4. Peel and crush garlic cloves, dice onion. Sauté on medium heat in 1 tsp olive oil for 10 minutes. Add to pot
5. Place broccoli, liquid, parsley, thyme, rosemary, and salt in blender or put solids through a foodmill, or mash and strain. Puree until smooth. Set aside
6. Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes.
7. Stir in milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk (approx 10 minutes). This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a seive
8. Stir in broccoli puree. Adjust salt if needed, and grate pepper in to taste
9. Heat gently (don't boil). Serve immediately, garnished with minced parsley


In the soup pictured below, I added a red bell pepper in with the onion and garlic step.
Garnished with a roasted broccoli spear and fresh corn and red bell pepper saute.

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