A Basic Creamy Broccoli Soup
 |
| From l'art de la cuisine |
With this recipe, I actually borrowed from several sources online to get a understanding of the best way to make this soup.
Ingredients:
2 Big Heads of Broccoli (Stems and all)
1-2 Carrots
3 Red Potatoes
1 Shallot Onion
3 Cloves of Garlic
1 Stick of Celery
2-4 Slices of Boar's Head Vermont White Cheddar
Sharp Yellow Cheddar for garnish
2/3 Cup of Heavy Whipping Cream
2 Tbsp. Butter
3-4 Cups of Chicken Broth
Salt and Pepper to taste
Olive Oil
Croutons:
Whole wheat slices
Olive Oil
Garlic Powder
Onion Powder
Salt
Pepper
Balsamic Vinegar
In a small pan, heat up a little olive oil. In a medium pot, heat up your broth (optional). Steam Carrots, Broccoli, Potatoes (quartered) until potatoes are easily pierced with a butter knive. Add chopped garlic, onions, and celery to hot olive oil and saute until onions soften and turn slightly transparent. Add steamed vegies, sauted vegies, and broth into pot and let it simmer for around 10 minutes. Let it cool down slightly and blend in blender. I like mine to have a few pieces of broccoli stem so I go easy on the blending. I keep the blended ingredients in a seperate container because we'll need the pot next. In the pot (which should be empty and rinsed), add cream and butter. When cream is about to boil, add white Cheddar slices, stirring continuously. When the cheese and butter is melted well, add your blended ingredients, stirring in slowly. Continue stirring until the soup is well mixed. Let simmer for a few minutes. I neglected to say when and where you should add salt and pepper. I've accidently added to much salt to food, so I tend to do it more so toward the end. So I'll start with a little salt and pepper with the sauted onions, and after tasting the completed mixture, added a little more. Remember, the cheese, butter, and broth all have salt to--so go easy. :-)
While this is going through its last simmers, you'll want to heat up some more olive oil in the pan you sauted the onions in. Actually, before that, lets go over the croutons. Brush olive oil over bread. Cover in Pepper, Salt, Garlic and Onion Powder. Cut into squares. Toss squares into heated olive oil in pan. Continuously toss the croutons--they'll burn quicly. When you feel that your croutons are toasted to a slight brown, sprinkle some balsamic vinegar over them and continue tossing.
Serve soup with a few croutons and grated cheese over it!
Ingredients:
2 Big Heads of Broccoli (Stems and all)
1-2 Carrots
3 Red Potatoes
1 Shallot Onion
3 Cloves of Garlic
1 Stick of Celery
2-4 Slices of Boar's Head Vermont White Cheddar
Sharp Yellow Cheddar for garnish
2/3 Cup of Heavy Whipping Cream
2 Tbsp. Butter
3-4 Cups of Chicken Broth
Salt and Pepper to taste
Olive Oil
Croutons:
Whole wheat slices
Olive Oil
Garlic Powder
Onion Powder
Salt
Pepper
Balsamic Vinegar
In a small pan, heat up a little olive oil. In a medium pot, heat up your broth (optional). Steam Carrots, Broccoli, Potatoes (quartered) until potatoes are easily pierced with a butter knive. Add chopped garlic, onions, and celery to hot olive oil and saute until onions soften and turn slightly transparent. Add steamed vegies, sauted vegies, and broth into pot and let it simmer for around 10 minutes. Let it cool down slightly and blend in blender. I like mine to have a few pieces of broccoli stem so I go easy on the blending. I keep the blended ingredients in a seperate container because we'll need the pot next. In the pot (which should be empty and rinsed), add cream and butter. When cream is about to boil, add white Cheddar slices, stirring continuously. When the cheese and butter is melted well, add your blended ingredients, stirring in slowly. Continue stirring until the soup is well mixed. Let simmer for a few minutes. I neglected to say when and where you should add salt and pepper. I've accidently added to much salt to food, so I tend to do it more so toward the end. So I'll start with a little salt and pepper with the sauted onions, and after tasting the completed mixture, added a little more. Remember, the cheese, butter, and broth all have salt to--so go easy. :-)
While this is going through its last simmers, you'll want to heat up some more olive oil in the pan you sauted the onions in. Actually, before that, lets go over the croutons. Brush olive oil over bread. Cover in Pepper, Salt, Garlic and Onion Powder. Cut into squares. Toss squares into heated olive oil in pan. Continuously toss the croutons--they'll burn quicly. When you feel that your croutons are toasted to a slight brown, sprinkle some balsamic vinegar over them and continue tossing.
Serve soup with a few croutons and grated cheese over it!
Comments
Post a Comment