Last week I picked up a couple heads of broccoli at the local market with the thought of using it up in a soup recipe sometime in the near future. Saturday turned out to be the perfect soup-making day. While D raked the leaves (so many leaves!) in the backyard, I set to making broccoli soup for lunch. I followed a Martha Stewart recipe to make my soup; I opted not to add in the cream at the end; if you want to make a creamier soup, simply stir in 1/2 cup of heavy cream before serving.
Broccoli Soup (printer-friendly version)
makes 6-8 servings
4 tablespoons unsalted butter
1 medium onion, chopped (should be about 1 cup)
1/4 cup plus 1 tablespoon 100% whole-wheat flour
4 cups low sodium vegetable broth (plus more if necessary)
1-2 heads broccoli (about 1 3/4 pounds), trimmed and cut into florets; peel and cut stems into 1/2-inch-thick pieces
coarse salt and freshly ground pepper
shredded white cheddar cheese [optional]
1. Melt the butter in a medium stockpot over medium-high heat.
2. Add the chopped onions and saute in the butter until translucent, about 5 minutes.
3. Whisk in the flour.
4. Add in the vegetable broth and whisk to combine. Bring to a boil, then reduce heat to low. Simmer for 10 minutes or until thickened, stirring constantly.
5. Add in the broccoli stems. Bring to a boil. Season to taste with salt and pepper.
6. Add in the broccoli florets. Return the soup to a boil. If necessary, add in additional veggie broth to cover the broccoli. Then reduce the heat to low and simmer for 10-20 minutes, or until the florets are tender.
7. In several batches, add the soup to a blender or food processor, and puree. If desired, reserve 1-2 cups of cooked broccoli florets, and add back in at the end to add additional texture to the soup.
8. Serve immediately. If desired, top each bowl of soup with shredded cheddar cheese and serve with crackers or freshly-baked bread.
(adapted from this Martha Stewart recipe)
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