This is from my friend Deana (whom I love!) who is always after me to post more. So here is her contribution to my recipe box, circa the early '90s. I hadn't made this in a while and was pleasantly surprised at just how satisfying it is, though quite simple. As you can see, the broccoli was bright green but when I added the carrots back in and pureed everything, the soup ended up having a slight orange tinge.
Vegetable stock:
1 tablespoon butter
2-3 carrots, chopped
2 small onions (1 medium?), chopped
(1-2 stalks of celery, chopped--my addition)
5 cups water
Melt butter in a large pot. Add carrots, onion & celery; cover pot and sweat vegetables for 10 minutes. Add water and simmer for 40 minutes. Strain broth, saving veggies.
Broccoli soup:
1 pound broccoli
stock/vegetables
3/4 cup milk
salt & pepper, to taste
Boil broccoli in vegetable stock until tender, but still green. Let cool. Throw broccoli, stock, and previously cooked vegetables (from stock) into a blender and puree. Serve as puree, or reheat with milk for cream of broccoli. As Deana says, "It's awesome!"
No comments:
Post a Comment