Thursday, January 20, 2011

Creamy Broccoli Soup

My husband called me today to tell me how cold it is,

I knew how cold it was,

but I decided to play along.

"I wish I could have some soup to warm up." He said.

I played along.

"Yeah that sounds good." I said.

I thought I would surprise him with something good when he got home.

This is how it went....







Ingredients: 4 cups fresh broccoli, 1 large onion, 2 carrots, 2 tablespoons fresh parsley, 5 tablespoons butter, 3 tablespoons all-purpose flour, 4 cups chicken broth, 1/2 cup heavy cream, salt and pepper. 

Simple.


Chop 4 cups broccoli.


Chop 1 large onion.


Chop 2 carrots.


Chop parsley about 2 tablespoons.


Melt 5 tablespoons butter in medium sized pot over medium-to-high heat. Add onion, broccoli, carrots, parsley,salt and pepper and saute until the onion is translucent, about 6-8 minutes.  


Add 3 tablespoons of all-purpose flour to pot and cook for 1-2 minutes until flour is thoroughly mixed in.


Add 4 cups chicken broth. (I used Low-Sodium)


Bring chicken stock to a boil. Simmer until broccoli and carrots are tender, about 15 to 20 minutes.  Pour in 1/2 cup heavy cream. Blend with an immersion blender or food processor to puree the soup. 


Add crackers of your choice, salt and pepper to taste and enjoy!

My husband did.


INGREDIENTS
  •   4 cups fresh broccoli
  •   1 large onion - chopped
  •   2 carrots - chopped
  •   2 tablespoons fresh parsley - chopped
  •   5 tablespoons butter
  •   3 tablespoons all-purpose flour
  •   4 cups low-sodium chicken broth
  •   1/2 cup heavy cream
  •   salt and pepper
  •   crackers (optional)
DIRECTIONS


Melt 5 tablespoons butter in medium sized pot over medium-to-high heat. Add onion, broccoli, carrots, parsley, salt and pepper and saute until the onion is translucent, about 6-8 minutes.  
Add 3 tablespoons of all-purpose flour to pot and cook for 1-2 minutes until flour is thoroughly mixed in.  
Add 4 cups chicken broth.  Bring chicken stock to a boil. Simmer until broccoli and carrots are tender, about 15 to 20 minutes.  Pour in 1/2 cup heavy cream. Blend with an immersion blender or food processor to puree the soup.  Serve with crackers.
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