January 6, 2008

The Sunday Soup #3

Broccoli Soup
from the kitchen of Mom

3 T. butter
1 small onion, chopped
1 c. carrot, chopped
2 cloves garlic, minced
2 c. celery, chopped
2 T. flour
6 c. chicken stock
1 large head broccoli, stem peeled – cut into small pieces
1/2 c. heavy cream
Pinch or cayenne pepper

• Prepare vegetables
• In stock pot, melt butter
• Sauté onion, carrot, garlic, and celery until translucent*
• Whisk in flour
• Gradually whisk in chicken stock, cooking over medium heat
• Add broccoli and bring to a simmer
• Cook 8-10 minutes until broccoli is tender
• Use a handy dandy immersion blender from awesome roomie
• [or carefully ladle into blender / food processor and blend]
• Process until finely chopped
• Stir in cream and cayenne
• Heat gently, but do not boil
• Serve with oyster crackers

*Note from the mom: sautéing onions, carrots, garlic and celery creates a basic mirepoix, which is the basic beginning to most soups. Just be careful not to brown your mirepoix! Heaven forbid you brown the mirepoix. I actually don't know what happens if you brown the mirepoix, but just to be safe, don't.

Yum yum.

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