Thursday, 4 November 2010

Season for Soup & Bread


There are few things as comforting as a bowl of delicious soup and fresh bread. It's one of the upsides to these impending cold months.

My usual soups include Roasted Tomato Basil and Minestrone Soup. Both incredibly yummy and healthy. But lately, I can't get enough of a creamy broccoli soup recipe I found in my family cookbook. Not quite as healthy as my other favourites, but so good that it's worth the extra calories. We're having it again this weekend. :)

I'm sharing the recipe below. I highly suggest pairing this broccoli soup with fresh bakery bread for maximum deliciousness. If you have a favourite soup, please do share...

Cream of Broccoli Soup
(via my mother)

4 cups water
4 cups broccoli florets (I use 350-400g)
2 Tablespoons butter
1 onion, chopped
1/3 cup flour
2-3 chicken stock cubes
1 1/2 cups single cream (I used 284 ml last time and was perfect)
1 1/2 cups grated cheddar cheese (medium or mature)

Directions: In a medium pot add water and broccoli. Bring to a boil. Cook 3 minutes after boiling. Drain, reserving water. In food processor or blender, process 1/2 cooked broccoli until fairly smooth. Chop remaining broccoli with knife into chunks, set aside. Melt butter in another pan and cook onion for 3-4 minutes, till soft. Stir in flour; cook, stirring constantly. Slowly add reserved water while stirring and bring to a boil, stirring constantly. Add chicken stock cubes. Reduce heat to medium and simmer until thickened. Stir in cream, broccoli and cheese. Adjust seasonings as needed. Enjoy with delicious bread!

{click image for photo credit}
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