Broccoli Soup
I’ve made soup from broccoli many times; tonight I came up with a new method I really like, and thought I’d share.
First,, melt butter over medium heat, and add 3-4 cloves of chopped garlic. Stir, and cook for about 3 minutes. Add onion powder, and hot pepper flakes. Next, add some flour, and make a light “roux” out of the mixture.
Next, add milk to the roux and cook to thicken. Add vegetable stock. The thickness, when combined, should not be “thick,” but this isn’t thin, either. Just thicker than heavy cream.
Next we add your favorite cheese. Tonight, I added a stilton blue. Something with some flavor. Stir to melt; still over medium-low heat.
In a separate pot, I boiled the broccoli (three small heads) in salted water for 5-6 minutes. I transferred the broccoli, one ladle of cooking water, and the thickened cheese “sauce” into a blender.
Blend until smooth.
After returning the smooth soup to the pot, check for seasoning (salt and pepper) and heat through. Many times, I add a dash of lemon juice. You could also add small cubed, cooked potatoes to thicken the soup further. I liked this method because it did not use heavy cream.
Filed by MessyChef at May 3rd, 2008 under In the Kitchen