My husband balks when he observes me cooking with butter, cream and half-and-half. Yet when I told him I was making a broccoli soup, he requested that it be thick and creamy. What is it we find so comforting about hot, creamy soups at this time of the year?
I could have thickened the brew with a butter-flour roux and finished the soup with the addition of cream or half-and-half, but with soups such as this, there’s really no need — the puréed potatoes and broccoli stems thicken it a-plenty.
I love the flavor of broccoli in this soup; it has a subtle taste of tarragon. I also enjoy the texture of the broccoli florets added in the last few minutes of cooking time — but they may be cooked and puréed with the stalks, if desired.
This makes a big pot of soup so feel free to halve the ingredients. Broccoli soups are about the only soups I don’t like when they’re one to two days old; the flavor seems a bit off to me. I freeze any leftovers the day the soup is made.
We enjoyed this soup with a rustic-styled olive bread.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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