Have you been looking around for really fresh tasting broccoli soup recipes? Well, I found one creamy, bright broccoli soup recipe that I think is a winner. The original recipe comes out of a fairly new cookbook, Dishing Up Maryland by Lucie L. Snodgrass. (Click here to read the Amazon Reviews.) I dig this book for it's focus on eating local foods when they're in season.
We were having friends over for lunch last Saturday, so our kids could play with their kids. We're still in that phase of our lives, but it's quickly coming to the end. I really love this time with our kids and I already know how terribly I'm going to miss it. Anyhoo.
I wasn't sure what to fix everyone at first. It had to be something economical and healthy, just because that was the mood I was in that day. It just happened that I had been to see my favorite local farm, Jarvis Farm, and picked up a half bushel of fresh cut broccoli. There was plenty enough to make either a cheesy broccoli rice casserole or broccoli soup, plus extra to put up in the freezer for later. I went to the deep freezer and found a quart of homemade vegetable broth and I knew the soup was on.
The broccoli already tasted sweet, if you can imagine broccoli tasting sweet. So as it was cooking in the fragrant broth, with the bits of soft onion and garlic, I could tell this was going to be a fine meal. This is perfect for those who can be eating hard foods, if you have trouble eating because of your dentures, then go see these professional denture repairs so they can help you out. I used my immersion blender to quickly puree the bits into a super thick soup. It took almost all the milk to get it into a smooth creamier consistency we like. Adding in the yogurt puts a brighter, zip in every slurp. You could easily substitute the yogurt with sour cream and get the same results. I wasn't sure who liked what as far as cheese toppings, so I put out both parmesan and feta cheese and let everyone top their own soup.
To really make the lunch special, I had a half batch of Olive Oil dough in the frig from the Artisan Bread in Five Minutes a Day book. I pulled out enough dough to make two loaves and let them rise for about 30 minutes. They baked up in 30 minutes. The hot butter slices were perfect for sopping up the soup from our bowls.
HERE'S ALL IT TAKES TO MAKE THE SOUP
Serves 4 to 6
- 3 tablespoons butter
- 1/2 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 6 cups fresh cut broccoli, cut into small pieces
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 cups milk
- 1/2 cup plain yogurt
- 1/2 cup Parmesan, freshly grated or Feta cheese, crumbled
Melt the butter in a stockpot over low heat. Add onion, garlic, and bay leaf, and saute until the onions are translucent. Add in the broccoli, stock, salt, and pepper. Cook for 15 minutes over low to medium heat.
Remove the soup from the heat and remove the bay leaf. Puree the soup with the milk in small batches in a blender or with a immersion blender. Return the soup to the pot and heat gently. Serve in warm bowls and top with the cheese of your choice.
Nutritional analysis per serving: 238 calories | 14g total fat, 7g sat fat, 0g trans fat | 33mg cholesterol | 790mg sodium | 13g total carbs | 3g dietary fiber | 7g sugars | 14g protein | Vitamin A 19% | Vitamin C 141% | Vitamin E 10% | Vitamin K 127% | Thiamin 8% | Riboflavin 20% | Vitamin B6 13% | Folate 17% | Vitamin B12 11% | Calcium 40% | Iron 6% | Potassium 14%