Broccoli is a tough sell in my house, I love it...no one else does. So what do I do when I have a big bag of organic broccoli from a late fall Farmer's Market that I stowed several months ago in the freezer? Make them eat broccoli soup!
This recipe is easy, and not too caloric, because it's not "Broccoli Cheese" soup...now that's a artery hardener if you go the traditional route with heavy cream and cheddar cheese. Although you could add a cup or two of shredded sharp cheddar to this and you would have a really decadent bowl of soup!
Cream of Broccoli Soup
1 medium sized sweet onion - minced
2 tblsp butter
1 tsp granulated sugar
2 tsp aged balsamic vinegar
2 tblsp minced garlic
2 lbs fresh or frozen broccoli pieces (add peeled, chopped stems, they have lots of flavor!)
4 cups chicken broth or stock (use vegetable broth for vegetarian soup)
1 cup 2 % milk
1 1/2 cups sour cream (light is fine)
2 tblsp sea salt
2 tsp freshly ground black pepper
1/2 tsp celery salt
2 tsp honey
3 drops Tabasco sauce
1 tsp soy sauce
In a large stockpot (at least 4 quarts) saute minced onion in butter over med- high heat.
When onion is softened, add sugar, balsamic vinegar and garlic, cook over low- med heat until onions are dark golden brown about 15 minutes.
Add broccoli pieces and broth. Simmer until broccoli is tender about 10-15 minutes.
Turn off heat and add milk and sour cream.
Blend soup in batches, filling the blender only 1/3 full and blend until smooth. Be careful when blending hot soup, keep a towel handy to hold the cover of the blender jar on tightly. Exploding hot soup is very dangerous. Keep blended soup in a big bowl to return to stockpot when finished blending.
Return blended soup to a clean stockpot (I just wash the one I used) and season.
Cool completely and refrigerate (Soup always tastes better the next day!)
To serve immediately, reheat over low- med heat briefly to desired serving temperature.
Makes approx. 2 1/2 quarts or enough for 8-10 people.
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- Lisa Marie
- Cincinnati, OH, United States
- A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.