Friday, October 17, 2008

Cream of Broccoli (or any Vegetable) Soup

To make the recipe below, I opted for broccoli, potato, vegetable stock, and nonfat yogurt. Garnish is pea shoots from a previous pickup.

Cream of Broccoli (or any Vegetable) Soup

  • 1 pound broccoli (or cauliflower, carrots, turnips, celery, or other vegetable), trimmed and cut to yield 4 cups
  • 1/2 cup rice or 1 medium potato peeled and cut into quarters
  • 4 cups chicken, beef, or vegetable stock, or water
  • salt and fresh ground pepper to taste
  • 1/4 to 1 cup heavy or light cream, half-and-half, or yogurt
  • minced fresh parsley leaves or chives for garnish

Combine broccoli, rice or potato, and stock or water into large saucepan and turn heat to medium-high. Bring to boil, lower heat to medium and cook until vegetables are tender, appox. 15 minutes.

Cool slightly, then puree in a food mill or blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Return to pot and reheat over medium-low. Season with salt and pepper, then add cream or yogurt; heat throughly, garnish, and serve.

From How to Cook Everything by Mark Bittman

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