Wednesday, January 21, 2009

Broccoli Soup

It's been bitterly cold here lately so I thought soup seemed like the perfect dinner. I had a few leftover broccoli crowns and remembered that my buddy Melissa had posted a recipe for broccoli soup recently. I picked up the few ingredients I needed at the store and got to work.


Here's the broccoli, celery and leek cooking away in the pot:


And here's what that lovely mixture became with the addition of stock, salt, pepper, lemon juice, a splash of cream and a few whirrs of my immersion blender.


This was delicious. Absolutely delicious. A real winner. I love broccoli so I wasn't worried about that, but it's actually pretty healthy since it's all vegetables. I added a splash of cream per the recipe but it was completely unnecessary. After the immersion blender pureed most of the vegetables (I didn't bother keeping a cup of florets separate and blanching them for a garnish - too fussy) it was the perfect consistency. The lemon juice brightened everything up. Next time I'll definitely leave out the cream. I also garnished the bowl with a little grated cheddar cheese which was also unnecessary. Next time I won't bother; the soup is good enough on its own.

I rarely make soup since I'm not a fan of hot liquids, but recently I found myself thinking "I should do this more often." Turns out I love a good, hearty bowl of soup, especially with slices of buttered, crusty ciabatta to dip into the bowl. I used three slices as spoons and enjoyed every mouthful. Thanks for another winner, hon!

Broccoli Soup
Modified from Alosha's Kitchen

2 pounds broccoli, separated into florets, chopped
1/4 cup olive oil
1 large onion, chopped
1 celery stalk, chopped
1 leek, white and green parts only, chopped
1/4 cup flour
1 1/2 quarts chicken broth
Fresh lemon juice to taste
Salt and pepper
1/2 cup cheddar cheese, shredded

Heat oil in a Dutch oven over medium heat. Add the onion, celery, leek and broccoli with a pinch of salt and pepper, and saute until the onion is soft, about 10 minutes. Add the flour and stir to combine, then cook for 4 minutes. Add broth to the pot gradually, whisking to work out any lumps of flour. Bring soup to a summer and cook 45 minutes, stirring frequently.

Purée the soup using a stick or regular blender, or let it cool somewhat and pass it through a food mill.

Stir in the lemon juice and cheese then season to taste, and serve.
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3 comments:

  1. Looks delicious with a nice creamy texture!

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  2. Dude, it's totally delicious on its own. I took it to work for lunch the next day and ate it plain and loved it. Mmmm broccoli soup. I'll definitely leave the cream out next time too. Glad you enjoyed it, it looks beautiful!

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  3. wow, looks and sounds delicious! wish I could enjoy it with the other three senses right about now!

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Thanks for commenting!