Sunday, February 16, 2014

Cream of Broccoli Soup

I like to cook soups once in a while. There is something really comforting in a warm bowl of soup on a winter day. This is probably the best broccoli soup I have made so far and I think DH agrees. :)

Cream of Broccoli Soup
makes 3 bowls

1 1/2 T butter
1 onion, chopped
2 cloves of garlic, sliced thinly
3 cups chicken stock (quail or duck would work well)
1/3 cup white wine
1 lb. frozen broccoli florets
1/3 cup boiled potato, cubed
1/3 cup milk
1-2 T potato starch (or corn starch)
a little nutmeg
freshly made croutons

  1. Melt the butter and saute the onions and garlic for 5 minutes or until soft but not brown.
  2. Add the stock and wine; bring to boil.
  3. Stir in the broccoli and simmer for 5 minutes.
  4. Add the chopped potato and continue cooking for 2-3 minutes.
  5. Stir in the cold milk mixed with the starch and continue to cook for a minute or two so it tickens.
  6. Reserve some of the broccoli frorets and blend the rest. It should have nice creamy consistency.
  7. Season with salt, pepper and a little nutmeg.
  8. Ladle in bowls and top with croutons and the reserved broccoli. Enjoy!
Note: For the croutons I cubed 3-4 slices of white bread and put in bowl. Mixed with some herbs like paprika, summer savory, oregano, garlic and 3-4 T olive oil. Baked at 440F for about 15 minutes or until they got nice golden brown color. Let cool before using.

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