I love soup. And, despite the fact that it is upwards of 80 degrees outside, I’ve just finished a small pot of Creamy Broccoli Soup. The Broccoli was leftover from a dinner late last week. There’s probably only enough for two more bowls full, but I felt good about using up something that might eventually made it to the compost pile.
Imagine the renditions of this pureed vegetable soup… Asparagus, cauliflower, lima bean, potato or maybe even corn. Yes, corn, that will be my next attempt; with a bit of spicy salsa as a garnish.
The secret to using very little cream, yet producing a rich tasting pureed soup is to use only enough stock or broth to cover the vegetables. Too much liquid will result in thin, watery soup.
Creamy Broccoli Soup
- 2 Tbls olive oil
- 1/2 cup minced onion
- 1/2 cup minced celery
- salt and pepper to taste
- 1 garlic clove, minced
- 3 cups cooked, leftover broccoli (or another vegetable)
- 2 cups chicken or vegetable broth
- Pinch of dried tarragon
- 1/4 cup heavy cream
In a 2-3 quart saucepan, saute the onion and celery in 2 Tbls olive oil. Season with salt and pepper and cook until the vegetables have softened. Add the garlic, broccoli, broth and tarragon. Cook for about 20 minutes, or until the vegetables are very soft.
Using an immersion blender, puree the soup until smooth. Add the cream and puree. I find it best to tilt the pan, and keep the head of the blender underneath the surface of the soup. Garnish with a bit of cheese or a crispy crouton.