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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love soups in the fall and winter! Here's how I make one of my cream of broccoli soups. Sometimes I vary it adding cheese. Very easy to make. I love it with warm, chewy bread for dipping! A very filling, hearty meal! Ingredients:
2 tablespoons butter |
2 shallots, finely chopped |
1 lb fresh broccoli florets, chopped |
1 large potato, peeled and diced tiny |
1 garlic clove, crushed |
2 cups vegetable stock or 2 cups chicken stock |
2 cups heavy cream |
1 pinch of grated nutmeg |
salt & freshly ground black pepper |
Directions:
1. Melt butter in large saucepan.
2. Cook shallots in butter until soft.
3. Add broccoli, potato and garlic.
4. Cover and cook gently for 5 minutes.
5. Add stock and bring to a boil, lower heat, and simmer 20 minutes or until vegetables are tender.
6. In a food processor, process mixture to a puree.
7. Return to puree to pan, and add cream and nutmeg.
8. Season to taste with salt and pepper.
9. Reheat over low heat.
10. Ladle into bowls and serve with warm crusty bread if desired.
11. *Bowls can be garnished with fresh grated parmesan or sharp cheddar cheese of desired.
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