Cream Of Modified Broccoli Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I accidently overcooked my broccoli (I love it crunchy) so I decided to make soup but found I had no carrots, so invented a broccoli soup base and this worked. It is flavorful and atypical. Ingredients:
3 parsnips |
1/2 bell pepper |
1 medium onion |
1 tbs curry powder |
1/2 tbs butter |
1/2 tbs olive oil |
1/4 jalapeno |
2-3 cups chicken or vegetable broth |
1-2 cups broccoli (1-2 stalks) |
1 cup cream, half & half or substitute |
Directions:
1. Clean Core and Dice the Parsnips, Bell Pepper and Onion.
2. Peel the broccoli stalks and slice the stems to bite-size pieces.
3. Parboil broccoli for 1-2 minutes (crunchy) or 3-4 minutes (softer), drain and cool under cold water.
4. Build a mirepoix of the parsnips, pepper and onion and sweat in the butter/oil over medium low heat.
5. Add salt and pepper to taste and 1 Tablespoon of Curry powder.
6. (Add the Jalapeno at this point for more bite)
7. Once the vegetables are somewhat softened, pour in the stock and heat through over medium heat.
8. Pulse with an immersion blender to creamy texture.
9. Rough chop the cooled broccoli bits and add to the stock.
10. Add 1 Cup Cream (or appropriate substitute) and blend briefly with the immersion blender (no whipped cream, please!).
11. Plate and serve.
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