Monday, September 29, 2008

Dinner Snapshot - Creamy Broccoli Soup

Instead of using actual cream, I created the creaminess by blending the soup and adding a cheese that has a high melting point, like Parmesan.

Natalie's Broccoli Soup

3 tbs butter

1 onion, chopped

5 cloves garlic, minced

2 lbs broccoli, stems peeled and chopped, florets set aside

1 head cauliflower, chopped

5 russet or golden potatoes, cut into medium chunks

6 cups vegetable broth

4 cups water

2 tsp salt

2 tsp cracked pepper

1 cup hard cheese, grated (Asiago, Parmesan, Romano, etc)

1. In a large soup pot over medium heat, melt the butter.

2. Add the onions and cook until soft and translucent, about 7 minutes.

3. Add the broccoli stems, potatoes, garlic, broth, water, salt, and pepper. Bring to a boil. Reduce heat to a simmer and cook for 8 minutes.

4. Add broccoli florets and cauliflower. Cook until all vegetables are soft, about 10 minutes more.

5. Working in cooled batches, blend the soup in a blender until smooth. Transfer blended portion to a large pot for reheating.

6. Heat soup back up over medium-low heat. Stir in 3/4 of the cheese until stringy. Top with remaining cheese and serve.


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