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Tuesday, March 18, 2014

Creamy Broccoli Soup

I looked in the fridge, saw some broccoli, and heard it calling my name: “Ni-c-ole … Ni-c-ole!” It turned out it wasn’t the broccoli, but our fish, Frankie,
Creamy Broccoli Soup: Rated Excellent!
giving an enthusiastic two fins up 
for today’s Creamy Broccoli Soup recipe. Despite the title, this soup contains no cream, deriving its “creaminess” from the single potato and the small amount of mayonnaise it it. Our Anonymous Taste-Testing Panel rated this soup “Excellent!”

Creamy Broccoli Soup:

4 c. chicken or vegetable stock

1 large Russet or other all-purpose baking potato, peeled and cubed to equal 2 c.
6 c. broccoli pieces, including florets and finely chopped stems
½ c. mayonnaise
1 tsp. cumin
2 tsp. salt, or to taste
1 tsp. pepper, or to taste

In a large, heavy-based pot, bring stock to a boil. Add diced potatoes and chopped broccoli. simmer 10 min. or until soft. Working in batches, purée in blender goblet, ensuring goblet is no more than ½ full. Return blended liquid to rinsed, wiped saucepan. Over medium heat, using a whisk or hand blender, add mayonnaise and seasonings. Heat through, serving at once. Yields 6 servings.


Dice enough peeled potato to equal 2 c.

Trim enough broccoli florets and stems to equal 6 c.

Simmer vegetables in chicken or vegetable stock.

Purée until completely smooth.

Blend in mayonnaise and seasonings.

Tomorrow: Peppered Beef Stir-Fry.

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