I made this delicious broccoli soup for a group gathering and they could not get enough of it. This is the basic recipe. You can add grated cheddar into it if you want a richer taste. Also, I had some leftover sauteed spinach which I pureed with some of the stock and then added it into the soup. That made it a beautiful green color.
Serves 4
Ingredients:
6 tbsp unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 cups half and half
3 cups vegetable stock (I made a nice leek stock.)
2 bay leaves
1/4 tsp mace, ground
sea salt and black pepper, to taste
4 cups broccoli, cut into florets
1 large carrot, diced
Instructions:
Melt the butter in a large pot or Dutch oven. Saute the onion until translucent. Add in the minced garlic and saute for another minute. Add in the 1/4 cup flour and cook until a golden color. Whisk in the half and half slowly until mixture is smooth. Add the vegetable stock, bay leaves, mace, salt and pepper. Bring to a boil. Reduce heat and allow to simmer for 20 minutes until slightly thickened. Add the broccoli and carrot. Cook until vegetables are tender. Discard the bay leaves. Puree the soup in a blender in batches. Return to the pot and adjust seasoning. Serve.
(If you like, you can added shredded cheddar into the soup before serving.)
Yummmmm!!!!!
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