It's grey and dreary here today and I stayed up way too late watching hockey last night (this morning?), so I feel the need for comfort food. I've been saving broccoli stalks for the past few days with the intention of doing up a cream of broccoli soup - today seems like the ideal time to get on with it.
Cream of Broccoli Soup
5-6 broccoli stalks
1 broccoli stalk plus florets
inner 3-4 stalks of a bunch of celery, including leaves
1/2 a large vidalia onion, chopped
2 tbs butter (or Becel)
900 ml fat-free chicken broth
2 cups milk
1 can evaporated skim milk
pinch of dried basil
pinch of dried summer savoury
ground sea salt to taste
ground pepper to taste
Coarsely chop onions, celery, and broccoli. In large pot, sauté onion, celery and broccoli in butter until onions are translucent. Add broth, bring to boil, reduce heat and simmer until broccoli is soft. Purée using either hand blender or food processor. Add milk, evaporated milk, and seasonings. Simmer for 10 min. to allow flavours to blend. Serve with fresh bread or biscuits.
Note: for Cream of Broccoli Cheddar Soup, add 1 cup grated old cheddar or 1/2 cup of Ragu cheese sauce when you add the milk.
Tonight's menu is baked ham, scalloped potatoes, peas and carrots. Apple crisp for dessert. Hopefully, this will warm things up.
No comments:
Post a Comment