Monday, October 26, 2009

Mmmmmmm...Yummy Broccoli Soup

Broccoli soup has always been one of my favourites, but I could only have it in a restaurant since it's so hard to make. At least that's what I thought...until I found this recipe in my "Fast & Easy Cooking" cookbook by Johanna Burkhard.  Now I never have to order it in the restaurant again...woohoo!!

This soup is sooooooooooooo easy to make and it's delicious...even my kids love it. It's a great way to get your kids to eat vegetables too as they won't realize that it's broccoli...shhhhhhhhhh! :)

1 tbsp                butter                                                                                      15ml
1                       large onion, chopped                                                                      1
1                       large clove garlic, finely chopped                                                     1
1tsp                  ground cumin or coriander or curry powder                                 5ml
5 cups               broccoli florets with peeled and chopped stalks                        1.25L
1 1/2 cups        diced peeled potatoes                                                               375ml
3 cups              chicken stock or vegetable stock                                              750ml
1 cup                milk or light (10%) cream                                                         250ml
1 tsp                 grated lemon zest                                                                          5ml
                         salt and pepper
2 tbsp               chopped fresh chives or green onions                                           25ml

1. In a large saucepan, melt butter over medium heat. Add onion, garlic and cumin; cook, stirring, for 2 minutes or until softened. Add broccoli, potatoes and stock.  Bring to a boil. Reduce heat, cover and simmer for 25 minutes or until vegetables are very tender. Let cool slightly.

2. In a food processor or blender, puree soup in batches until smooth. Return to saucepan; add milk and lemon zest. Season with salt and pepper to taste. Heat until piping hot; DO NOT BOIL. Ladle into bowls, sprinkle with chives and ENJOY!