Friday, July 5, 2013

Cream of Broccoli Soup

Cream of Broccoli Soup

Soups for my 5-day "non-chewable food diet"
Soup No. 1: Shrimp Bisque
Soup No. 2: Cream of Broccoli Soup
Soup No. 3: Pumpkin Soup

Another soup that I whipped up during my dental surgery recuperation period is cream of broccoli soup.  I figured since I had very limited choices of food for the time being, I should try to infuse as much vitamins and nutrients I can into my diet. And as far as healthy vegetables go, who can argue with broccoli?


Looking back I realized it was a good thing that my brother got a high quality blender, because I sure blended the smithereens out of a lot of soup these past few days. I mention this because there were a couple of times there when the blender would refuse to work, and every time that happened, I complained about its uselessness considering how expensive it is.

As it turns out, the refusal to work was due to some safety feature and, well, I was probably abusing the heck out of it. Maybe by trying to blend too much at a time. Perhaps the soup was too hot when I pour it into the pitcher. Or maybe I was not cleaning some parts of the contraption that has to be clean as I go along. It doesn't really matter now. I've since made peace with my brother's blender. After all, without it, I may have starved to death by now.

Long story short, to make this cream of broccoli soup feel like a velvety dream in the mouth as mine did, it helps to have a very good blender.

Best Cream Of Broccoli Soup

Ingredients
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Directions
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serves 6

Source: All Recipes

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