It is not about the destination but rather the journey....
Tuesday, September 22, 2009
My two girls love Broccoli soup. In our family, we often eat soup weekly during the colder months. I made this broccoli soup last week and had a request to make it today again. I try to make a large batch so that my older daughter can bring some leftover soup for her lunch. This soup is fast, easy and inexpensive to make as well as low-fat making it perfect for lunch or as an appetizer for dinner. It takes about 10 minutes to prep and another 15-20 minutes to cook.
Broccoli Soup (4-6 servings)
Recipe Source: Canadian Dairy Calendar - 1 cup = 250ml
1 large bunch broccoli
1 medium onion, chopped
2 potatoes, peeled and diced
1 garlic clove, minced
2 cups chicken or vegetable broth
1 tsp grated orange rind (optional)
½ tsp dried thyme
¼ tsp pepper
Pinch dried pepper flakes
2 cups Milk (approx) (if using skim, use a bit less)
Salt to taste
1 cup grated Cheddar Cheese
1. Peel and chop broccoli stems; coarsely chop florets
2. In sauce pan, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and red pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min.
3. Add florets; simmer, covered for 5 min or until vegetables are softened
4. In blender, food processor or food mill; puree soup in batches, with Milk until smooth.
5. Return to pan and heat through but do not boil. Add more milk if too thick. Season with salt.
6. Spoon into bowls; sprinkle with Cheddar Cheese
For variety:Use crumbled blue cheese or Stilton instead of Cheddar cheese
I must admit that though I like this Broccoli soup, the Ale and Cheddar soup I had last week in Port Stanley takes the prize. I will have to find some recipes for that soup next week.