Sunday, June 5, 2011

Broccoli Soup

Or, where can I get a field of broccoli to make this soup so I can bring about world peace. It's that good.

If you wondered whether broccoli soup without the cheese is not only something that might taste good, but also something you could serve to other people at an event, let me assure you that YES OHMYGOD YES you can. Actually, I'm not sure I ever want to eat broccoli and cheese soup again now that I know this is an option. It's easy to make, cheap, and over the top good.

If you love broccoli as much as I do, you will love this recipe. The taste is so clean and honest, in your face broccoli that's also creamy and comforting. Forget the biscuits. Forget the garlic bread. Hell, forget the rest of your meal. Just whip this up and you'll be happy as Larry. However happy he is.

The only substitution I made to this one was replacing real cream with a nut creamer I had in the fridge that needed using. It turned out perfectly, so I think this would take well to any substiutions for a vegan-friendly recipe you'd like. And, you know, it might also be good with cheese.

Broccoli Soup
from the Neely's on FoodNetwork


4 tablespoons butter, room temperature

1 1/2 pounds fresh broccoli

1 large onion, chopped

1 carrot, chopped

Salt and freshly ground black pepper

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1/2 cup cream

Homemade Croutons, recipe follows


Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.

They also have a recipe for homemade croutons if you're into that kind of thing. Enjoy!