zucchini, potato, butternut squash, carrot, and butternut squash and sweet potato soups: I sauté a flavoring “agent” (onions, garlic, leeks) with butter, add the main ingredient, then the liquid (mostly water, but it can be broth or milk), and when everything is cooked, I puree it and season it. There are no secrets and this is a nutritious, full of fiber soup. Here’s my recipe.
3 Tbs. of butter
1 onion grossly chopped
1 garlic clove chopped
2 celery stalks grossly chopped
2 broccoli heads chopped, plus 1 broccoli head, cut into bit size florets
5 cups of water
Coarse sea salt
Freshly ground black pepper
6 oz of fresh goat cheese, divided into 6 portions
In a stock pan over medium heat, melt the butter and sauté the onions, garlic and celery until they are soft, about 6-7 minutes. Add the 2 broccoli heads chopped and cook, stirring, 5 more minutes. Add the water and cook for 15 minutes, until the broccoli is soft. Turn off the heat. With an immerse blender, blend all the ingredients until creamy. Turn off the blender and simmer, covered, for 10 minutes. Season with salt and pepper.
In a small pot, cover the broccoli florets with water and blanch them 1 minute. Strain. Serve the soup and garnish with broccoli florets and goat cheese crumbs.
|Rain drops on my broccoli.|