Our friends at Red and Honey have a fun feature called Sunday Night Soups. Given that it’s a football Sunday in November, please enjoy this re-post from Cashmere Apron and check out the link to Red and Honey for their super yummy soup suggestions.
Soup is one of those meals that warms your heart and soul. When the human body gets sick, it is soup that it craves. It is a true “comfort food” that makes you reminisce of cold winter nights and family meals together. I love how you can make this soup so quickly and fill your loved one’s stomachs with loads of pureed vegetables. I try my hardest to purchase organic products when making this soup and have replaced the original heavy cream with fat-free cream. It is a simple recipe that can help you get through the middle of a busy week. Let’s face it, we are all making our Thanksgiving To Do lists and no one has time for burdensome meals. If you have an extra hungry mouth to please, just add a chopped salad or a nice piece of crusty bread.
4 Tb butter, room temperature
2 pounds fresh, organic broccoli, small chop
1 large organic onion, medium chop
1 large organic carrot, small chop
Salt and pepper to taste
3 Tb all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used fat-free)
Garnish with sliced scallions, bacon bits, cheddar cheese
Melt buter in a heavy-medium pot. Add broccoli, onion, carrot, salt and pepper and sauté until onion is transparent. Add the flour and cook for one minute or until the flour is a blonde color. Add stock and bring to a boil.
Simmer uncovered until the broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste. Can add more cream if you want. Serve with the garnish of your choice. Serves:4