CREAMY BROCCOLI SOUP W/ MUSTARD, BASIL & OREGANO
www.RecipeGirl.com
2 Tbs olive oil
1½ lbs broccoli, stems peeled and cut into 1-inch chunks, florets broken into medium-sized pieces (7 to 8 cups)
1 large onion, cut into large dice
1 Tbs butter
large pinch of granulated sugar
3 large cloves garlic, thickly sliced
1½ tsp dry mustard
½ tsp dried basil
¼ tsp dried oregano
1/8 tsp cayenne pepper
3 cups chicken (or vegetable) broth
1 to 1½ cup half and half cream or whole milk
salt and freshly ground black pepper
toasted pine nuts for garnish
1. Heat oil in a large skillet over medium-high heat until shimmering. Add broccoli, then onion, and sauté, stirring very little at first and more frequently toward the end, until broccoli starts to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar, and garlic. Continue to cook, stirring occasionally, until veggies are a rich caramel color, about 10 minutes longer.
2. Add dried herbs and spices and cook until fragrant, 30 seconds to 1 minute. Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
3. Transfer to a blender or food processor. Puree in batches. Make sure to vent blender by removing pop-out center or lifting one edge, drape a kitchen towel over top to keep soup from spewing,and blend, holding lid in place, until very smooth, 30 seconds to 1 minute.
4. Return to skillet (or pour into a pot if pan will not hold the milk). Add enough milk to thin soup to desired consistency, season with salt and pepper to taste, and heat through. Ladle into bowls, sprinkle pine nuts on top, and serve.
Yield: Serv. Size: 6-8 as 1st course or 3-4 as main course
Recipe Source: Perfect Recipes for Having People Over
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RATE THIS RECIPE[ratings]
“This was delicious! I used whole milk and it was plenty creamy enough. Half & half might make it more decadent. I tried to use a blender to puree and my blender wouldn’t break up the broccoli enough so I transferred it to my food processor.”
-San Diego, CA
