February 4, 2015

Recipe: Broccoli Soup

This soup is beautiful, and it makes the house smell heavenly. Okay, so there's a little cream in it. The broccoli cancels that out, right? Make this soup. You can thank me later.

Broccoli Soup
3-4 servings

4 T butter
1 1/2 lbs broccoli
1 large onion, chopped
1 carrot, chopped
salt and pepper
3 T flour
4 cups low-sodium chicken broth
1/2 cups half and half
1 tsp ground nutmeg
Parmesan rind

Melt butter in a large pot over medium-high heat.
Add broccoli, onion, carrot, s & p, and saute until onion is translucent, about 6 min.
Add the flour and cook for 1 min.
Add stock and Parmesan rind, and bring to a boil.
Simmer covered until broccoli is tender, about 15 min.
Add cream and nutmeg. Simmer 5 min.
Remove parmesan rind.
With an immersible blender (my favorite kitchen gadget!), puree the soup a little - leave it a little chunky. Add s & p to taste. Heat through.

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