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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
2 tablespoons unsalted butter |
1 medium onion, finely chopped |
3 medium carrots, cut into 1/2-inch dice |
1 1/2 lbs broccoli, stems trimmed, cut into florets (about 2 bunches) |
1 teaspoon baking soda |
3 cups chicken broth or 3 cups vegetable broth |
salt |
fresh ground black pepper |
1 cup heavy cream (or whole milk) |
Directions:
1. Turn a 5- to 7-quart slow cooker on HIGH, add the butter to the insert, and cover until the butter is melted.
2. Add in the onion, carrots, and broccoli; toss the vegetables in the butter.
3. Dissolve the baking soda in the broth and add to the vegetables.
4. Cook on HIGH for 2 1/2 to 3 hours or on LOW for 5-6 hours.
5. Season with salt and pepper and stir in the cream.
6. Turn off the slow cooker and let the soup rest for 15 minutes to come to serving temperature.
7. *Curried Broccoli Soup, add 2 teaspoons curry powder to the vegetables and butter before adding the broth; proceed as directed.
8. *Cheesy Broccoli Soup, with the heavy cream, add 2 cups finely shredded sharp cheddar cheese.
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