Tuesday, February 22, 2011

Broccoli soup

Yesterday I tried out a new recipe from Eating Well magazine, making good use of the three big crowns of broccoli I bought earlier in the week. I have made broccoli soup many times before, but always using frozen broccoli. This recipe was super easy, and used fresh broccoli.  It was delicious.

Broccoli Soup
Adapted from Eating Well 

2 Tbsp olive oil
1 onion, chopped
2 stalks of celery, chopped
3 cloves of garlic, minced
1 tsp oregano
8 cups chopped broccoli
4 cups of vegetable broth
2 cups of water
1 cup of milk (I used 1%, can use non-dairy of your choice)
1 tsp salt and a good grinding of pepper

Heat the oil in a large soup pot.  Add the onion, celery and garlic and saute until softened, about 10 minutes on medium heat.  Add the oregano and stir until fragrant.  Add the broccoli, the broth and the water.  Cover and cook for 20 to 30 minutes, until the broccoli is very tender.  Turn off the heat.  Using an immersion blender, puree until smooth.  Return to low heat, add the milk and salt and pepper.   You're ready to eat!

I think this would be delicious made with curry powder and coconut milk, instead of the oregano and milk.  I also think you could use any vegetable.  I can envision zucchini or a combination of zucchini and yellow squash.  Or cauliflower, or carrots with ginger. It is a great technique that you can modify to your taste and to the season.

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