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