Friday, January 25, 2013

Creamy Broccoli Soup

I clearly have soup on the brain this week, so what better way to round it out than with my creamy broccoli soup. This recipe was shared with me by a dear friend and it has been a winter staple ever since.  What I love about this soup is it's versatility. You can easily swap in some cauliflower to blend with the broccoli for added flavor. Personally, I like to mix a large handful of shredded carrots into my bowl. What do you prefer? If you have any variations you like, I would love to hear about them. Leave me a comment below!

Recipe yields 8 servings

1 1/2 tbsp unsalted butter
1 small yellow onion
6 cups water
2 chicken bouillon cubes (swap in vegetable stock to make this vegetarian!)
8-10 cups chopped broccoli flourets
1 tsp salt
1 cup heavy cream
1 tbsp all-purpose flour
1 medium carrot
1-2 tsp freshly ground black pepper

In a large soup pot, melt your butter and add your chopped onion. Cook 2-3 minutes until tender.

Add your water and bring to a boil. Add your bouillon cubes and stir until completely dissolved. Return the water to a boil. Add your chopped broccoli and salt. You can cut the pieces into any size as you will be pureeing them later on. Cover the pot and steam for 8-10 minutes or until broccoli is soft.

Using your KitchenAid Immersion Blender (or a regular blender) puree the broccoli so there are no chunks or pieces remaining.

In a small bowl, whisk together your flour and heavy cream. Make sure you smooth out all the clumps of flour now because it will be nearly impossible to find them all once you add it to your soup.

Add the heavy cream mixture to the soup and return to a boil. Lower heat and let simmer for 5-10 minutes. In the meantime, shred your carrot.

Add your carrots and freshly ground black pepper to the pot. Stir it around and give it a taste. Adjust your salt and pepper, as needed.

Ladle into a serving bowl and top with a swirl of heavy cream and a spoonful of shredded carrots. Serve & enjoy!