Snow. Like a foot of it. In March. Of course it would decide to snow after weeks of fantastic weather. So, it feels like broccoli soup Monday. This is a recipe that I had at my friend, Meredith's house, and it was delicious.
1 T butter
1 T olive oil
1 chopped onion
3 pieces chopped celery
3-5 medium-sized potatoes (cooked, peeled, and pushed through potato ricer)
9 c chicken stock
3 lbs broccoli
5 T butter
1/2 c flour
1 c whole milk (or half and half or cream)
1/2 c plain yogurt
2 oz cheese
1/2 t sugar
10-30 leaves fresh basil
1/2 t sage
1/2 t poultry seasoning
Saute butter, olive oil, onion, and celery together in a good-sized pan (because you’ll add more later) until very soft. Then put in food processor and pulse til more mushy.
Meanwhile, cook 3-5 medium sized potatoes.
In a big pot, boil chicken stock with broccoli. Cook until broccoli starts to break down into mush. Try to keep several broccoli heads a bit bigger. Let sit there as you’re making soup. (Don’t pour out the stock you cook the broccoli in.)
Make a roux by melting 5 tbl butter with ½ cup flour (I use whole-wheat). Once melted and combined, gradually add in milk (or cream). Gradually add in yogurt and cream cheese. Add in potatoes, sugar, basil, sage, and poultry seasonings. Add salt and pepper to taste.
Gradually add in mushed broccoli and stock from boiled broccoli until just a little runnier than desired consistency. It will thicken a bit as it sits. Serve pretty quickly after getting it where you want it. These ratios will serve about 10, depending on how much they like this kind of soup.
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