Friday, July 15, 2011

Creamy Broccoli Soup

OK, so it's got a lot of vegetables other than broccoli in it, but this recipe has been a big hit any time I've served it.  It's also a *great* way to get nutrients into someone who isn't feeling well.

You can thin it a little (if it's too rich for someone convalescing) by just adding some milk instead of cream or half & half, and the flavor doesn't suffer a bit.  I don't recommend over seasoning the soup, because the blend of vegetables really makes up most of the flavor profile in the dish.


Cream of Broccoli Soup

1 bunch broccoli (2-3 stalks) diced into small florets -add as much stalk as desired
4 stalks celery with lots of leaves - chopped
2 large leeks - diced (both white and green parts)
2 carrots - diced
6-7 large mushrooms - chopped
3 bay leaves
marjoram to taste

2 cans vegetable broth (or chicken)
1 can water

Combine all above and simmer covered until vegetables are tender.

Then:

1/3 c butter
1/3 c flour
2 c half & half

Melt butter in saucepan.  Add flour and cook 1-2 minutes. Slowly add half & half and mix until smooth, slightly thickened.  Pour into vegetables and heat.  **If you have a hand blender, using it to chop the veggies down a little further before adding the creamy mixture makes for a smoother soup.

2 comments:

  1. It's pretty awesome, delightfully simple, and just full of nutrients. If you make it lower fat by using milk instead of cream, it's great for people who aren't feeling up to eating more than soup, too.

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