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
Whenever I look in my refrigerator and find a plethora of vegetables, I know it is time to make a vegetable pot pie. Use your favorite savory pie crust recipe. I use my recipe I learned in Paris. It is one I teach in my cooking classes because it is hard to describe the process to make it on paper. Making pastry is truly getting the feel for it. This recipe for Pot Pie is a little unusual because I add saffron to the sauce. It adds a little gourmet touch over the basic white sauce found in most pot pies. The other night, I experimented with throwing in some of the cooked vegetables from a Moroccan stew and they add a whole new dimension of flavor. Also, I did not have any fresh mushrooms so I soaked some dried shiitake and sliced them. I added some of the soaking mushroom broth to the sauce instead in addition to vegetable stock and omitted the cream. So the moral of the story is to experiment when making a pot pie. Any filling goes so look in your pantry and refrigerator and see what you can come up with. Please report back if you have a great success story.
Katherine
vegoutgourmet.com 