Broccoli Soup

Hearty Fall Soup

You can add a variety of leafy greens to this simple soup to kick up your vitamins A and K. I always chop the broccoli stems and boil them in the soup and save the crowns for the very end to maintain that bright green colour.   

Cream of Broccoli Soup Ingredients:
Makes 6 servings

• 2 tbsp. butter (30 ml)
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 fresh sprigs tarragon
• 1 bay leaf
• 1 head broccoli, florets reserved
• 3 1/4 cups vegetable or chicken stock (810 ml)
• 1/3 cup basmati rice(80 ml)
• 1/2 cup 10 % cream (125 ml)
• sea salt and freshly cracked black pepper
• Pinch freshly grated nutmeg
• 4 oz Grated aged cheddar , optional (120 gm)

Method:

1. In a large pot, heat the butter on medium and sauté onion, celery and carrots for 3-4 minutes, until just soft. 
2. Add  the tarragon sprigs, bay leaf and sliced broccoli stems and  chicken stock. Bring to a boil on medium-high heat.
3. Add the basmati rice and reduce to low, cover and simmer for about 20 minutes or until broccoli stems are tender. 
4. Remove lid add the broccoli florets and simmer uncovered for 2 minutes, just until broccoli is tender. 
5. Purée soup in a blender or with a hand want.  Return back to heat and add cream and heat through.
6. Adjust seasoning and add nutmeg.
7. Serve into bowls and sprinkle with freshly grated aged cheddar, if desired and serve hot.