Cream of Broccoli Soup

 


Ingredients:

  • 3 cups milk
  • 3 cups veg or chicken stock
  • 1 onion
  • 1 rib celery
  • 1 carrot
  • 2 potatoes
  • 2 cups broccoli florettes, or 2 heads
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Salt and pepper to taste
Directions:
  1. Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli
  2. Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min
  3. Put vegetables in saucepan and let simmer for another 20 min
  4. With an immersion blender, blend until vegetables are integrated with the broth
  5. In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water
  6. Add cornstarch slurry to soup, whisking until thickened
  7. Add salt and pepper to taste
  8. Let simmer for another 5 min, then take off heat
Yield: About 4 bowls of soup

Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s

Description:

This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese.

I tried to recreate a dish from an Adam Ragusea video. To be fair, the video in question was promoting the development of general skills and specifically requested it not be treated as a recipe, but I still did.

The thickening agent he chose was made by sauteeing meat before starting the broth, and it just didn't get it thick enough in my opinion.  So I thought I should find a means of my own to make it thicker. In my broccoli cheddar soup recipe, I use a roux. In this one I use a corn starch slurry because I find it's the simplest thickening agent.

What I did take from the video, was to use an immersion blender to turn everything into a cream, which I didn't do for my broccoli cheddar.

I was also just going to have it be milk, stock, broccoli, and corn starch slurry. But I had a bunch of vegetables around, so I threw them in. Maybe one day I'll try an extra simple cream of broccoli soup.

Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more