Friday, March 30, 2012

Soup, it's good for the soul...

Cream of Broccolette Soup
Makes 6-8 servings
  • 2 bunches of broccolette (or broccoli)
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion, chopped
  • 2 or 3 cloves of garlic, minced
  • 6 cups of stock of your choice (I used half chicken and half turkey, but vegetable stock would work just fine)
  • 2 or 3 small red potatoes, peeled and diced
  • 1/2 c heavy cream
  • 2 Tbsp flour
  • sea salt, black pepper and cumin to taste
Clean leaves and cut ends off of broccolette, if you're using broccoli peel the ends of the stems.  Finely chop stalks and florets.  
Heat oil and butter in a large, heavy pot .  Add onion and sweat until almost translucent, add garlic and cook just until garlic becomes aromatic.  Add stock and potatoes, bring to a boil.  Reduce heat and simmer for about 10 minutes, or until the potato is tender.  Add broccolette and simmer for another 10-15 minutes, or until the broccolette is tender.  
Carefully, using an immersion blender (or a regular blender), puree soup until it has an even consistency.  Then, in a small container with a lid, shake together cream and flour.  Add cream mixture to soup and simmer on low for another five minutes (to cook the flour a bit).  Season to taste and serve with some nice, crusty bread.

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