I love spring; it’s my favorite of the seasons. Spring is all about new beginnings. Blossoms are blossoming on the trees. Daffodils and tulips are pushing their way up through the earth; reaching for the sun and those longer days. The people have come out of their homes after a long dreary winter; eager to meet and greet their neighbors once again (I say this; because when I moved to Calgary it was November. All of those who lived on our street had parking in the rear of our homes; we would park in the garage and go straight in the back door. So, I didn’t meet my neighbors until May, when we were all out cleaning up our yards). The parks are filled with families who have shed their parkas for new spring jackets…
“Wait a minute…you don’t have spring in South Florida,” you say skeptically.
I know…We go from the warm/dry season, to the hot/rainy season.
Alas, I do remember the spring season. I may no longer get to enjoy spring, but it will always be my love!
Isn’t spring just perfect the perfect time of year for enjoying a bowl of Creamy Broccoli Soup? Nice segway huh?
Vegetable soups are yummy, healthy and quick to get on the table.
Yes you read correctly, vegetable soups are quick.
It’s hard to believe because they’re so satisfying that you would think the soup had to have been simmering the day away but that’s not the case at all.
Creamy Broccoli Soup is no exception. There are only a few ingredients that so prep is a snap, and dinner is on the table in less than 30 minutes!
For this soup most of the vegetables are pureed so that maximum flavor is achieved; but some of the broccoli florets are left whole so that there is some nice texture, and because it just looks pretty. I like pretty things!
|Start by sweating the onions and carrots in a little butter over medium heat.|
|I used one bunch of broccoli. Cut the broccoli florets into bite size pieces.|
|The stems have lots of flavor, so throw those into the pot too. Peel the tough skin, then dice the tender stem that remains.|
|When the onions are translucent add the diced broccoli stems, a couple of cups of vegetable or chicken stock; I prefer to use unsalted if it's available...|
Also add half of the broccoli florets, the milk and half & half.
I'm using skim milk to make the soup a little lighter. In the more fattening version of this soup I use whole milk and heavy cream!
Bring that to a simmer.
|When the broccoli is tender, puree the soup. I use a stick blender (aka immersion blender).|
|If you don't have a stick blender you may pour the soup into the jar of a regular blender to puree it, and then return the pureed soup the pan.|
|Add the remaining broccoli florets. Cook the soup until the broccoli is done to your liking.|
|Taste the soup for seasoning, add salt and pepper if needed.|
|Go ahead and serve the soup with bread, crackers, or a sandwich!|
CREAMY BROCCOLI SOUP
½ Small onion, small dice
1 Medium carrot, small dice
1 Tbsp. Butter
5 cups Broccoli; cut the florets into bite sized pieces, and the stems a small dice
2 cups Vegetable or chicken stock, low or no sodium
1 ½ cups Milk (I used skim)
1 ½ cups Half & half
Salt and pepper to taste
1. In a 3 quart sauce pan sweat the onions and carrots over medium heat. Until the onions are translucent.
2. Add the diced broccoli stems, half of the broccoli florets, the vegetable or chicken stock, milk and half & half. Bring to a simmer and cook until the broccoli florets are fork tender.
3. Puree the soup by using an immersion/stick blender; this can be done right in the sauce pan. If you only have a regular blender, pour the soup into the jar of a regular blender and puree it; remember to take the center out of the lid and place a towel over it (this allows the steam to escape) and then return the pureed soup to the pan.
4. Add the remaining broccoli florets to the soup and cook over medium heat just until the broccoli is done to your liking.
5. Taste the soup for seasoning, add salt and pepper if needed.
Note* If you wish; you may decrease the amount of half & half and increase the amount of milk by the same.