I woke up today to find my bedroom windows frozen 3/4 of the way up, and it’s so cold outside we might as well be in outer space. We’re in down in -40 temperatures where it doesn’t matter what units you use… Celsius, Fahrenheit… same thing. I feel sorry for my poor dog who needs to do her business outside, but at least she’s got speed to an art form. But you know what? This is Canada. It’s just another winter, and that’s the way we roll. The grocery store was packed and one of the neighbors was out shoveling his driveway in a parka/pajama bottoms. Winter? Pff. But it’s only appropriate we talk piping hot cream of broccoli soup.
Broccoli soup, and not one from Tim Horton’s, either. Easy peasy. A couple of chopped broccoli heads, cover with an inch of chicken broth, cook, puree, milk & cream, done. For those broccoli haters out there, it is the cream that makes the soup delicious, so don’t make a face. While I don’t particularly love steamed broccoli, the pureed soup is very different, and a sprinkle of Parmesan cheese on top (not pictured) adds heaps of flavor.
Some foreshadowing – there could be more soups and mushy things on the blog. Those wisdom teeth? Man oh man… I wish they told me what I was in for. I don’t even care about the pain and that I look like a chipmunk – I can barely eat anything! And we’re on day 4! I lay awake at night dreaming of delicious french fries and steaks…
Don’t fret too much about following the recipe to a tee. Rule of thumb is to put the cut up broccoli in a pot and put in enough stock to cover. After cooking, add a cup of milk and a couple of tablespoons of cream – it will yield a nice, thick soup. And don’t throw away those stems! It’s just as edible as the florets.
This soup would be great with some homemade Red River Bannock Scones (AKA Yummy Biscuits).
- 2lbs broccoli (roughly 2 “heads”)
- Approx. 5 – 6 cups homemade chicken or vegetable broth, or enough to just cover the florets in the cooking pot.
- 1 cup milk
- 1 tbs heavy cream
- salt and pepper, to taste
- Parmesan cheese and parley, or dill to garnish
- Thinly slice the broccoli stems, and break and cut the florets into even sizes. Place the broccoli in a medium cooking pot, and add only enough stock to cover them to the top. Bring to the boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until broccoli is soft but still green.
- Using an immersion blender, purée until smooth. Add the milk, cream, salt and pepper and mix well. If needed, add more chicken stock to adjust the consistency. Garnish with shaved parmesan cheese, parsley and dill.