Monday, October 11, 2010

Cream of Broccoli Soup

It is rainy and dark this morning, and the fallen leaves, all shiny and gold, are plastered to the sidewalks and streets. It is warm and cheery inside, however, and I'm thinking about a pot of cream of broccoli soup for tonight.

Broccoli is a cool-weather crop, so fall is a great time to find it at its best. This recipe comes from my mom and is quick, delicious and comforting. Because there are so few ingredients, don't make substitutions to save calories with this one--just enjoy the velvety richness. Serve it with a crunchy green salad and a bit of crusty bread. A simple fall dinner.

Cream of Broccoli Soup
makes 4 generous bowls

4 cups chopped broccoli
1 cup finely chopped onion
1 quart chicken broth (homemade, if you have it, really shines here--or use a good quality, low sodium brand from the store)
4 tablespoons butter
4 tablespoons flour
1 and 1/2 cup milk
1/2 cup cream
a generous handful of shredded cheddar cheese
Salt to taste

Place broccoli and a bit of water in a bowl and microwave for 2 minutes.

Saute onion in butter until soft; add broccoli and saute briefly. Add chicken broth and bring to a boil. Put flour and milk in a small jar and shake until dissolved; pour into chicken broth mixture. Add cream; bring to a simmer and stir until soup thickens. Turn off heat and stir in cheddar cheese. Taste for salt and add if needed.

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