Wednesday, April 05, 2006
Amazing Broccoli Cheese Soup
I can't emphasize the goodness of this soup enough. It's just SO yummy! The recipe comes from the huge yellow brick - that'd be the Gourmet Cookbook. I played a little with the spices, but it's pretty true to the original.
Broccoli Cheese Soup
one bunch of broccoli, about 250 g
1 yellow onion, chopped
2 medium potatoes, diced
1 large clove of garlic, minced
1 red bellpepper, diced
pat of butter
salt, pepper, dried chili powder, cumin, chipotle chili powder (optional)
2 tbsp flour
175 ml cream
150 g cheese, grated
Cut the broccoli in to small florets. Cut away any hard bits of the stalks, and finely chop the rest. Blanche the florets in lightly salted water for 2-3 minutes, then plunge them into an ice bath. Make sure you save the water that you cook the broccoli in!
Melt the butter in a large pot. Fry onion, garlic, red pepper, potatoes and the chopped broccoli stalks for 5-6 minutes or until they start to soften. Add salt, pepper and the other spices. Start with a little, and gradually add more to taste.
Add the flour, and stir well while it's frying, for about two minutes. Add about 600 ml of the saved broccoli water. Cover with a lid, and let it boil softly for about ten minutes, or until the potatoes are soft.
Add the cream and the cheese, and let it melt. Get your immersion blender (or a regular one) and blend the soup for a few seconds - I like mine to still have chunks, so I don't make it entirely smooth. Taste, and add more spices if you want to. Finally, add the blanched broccoli florets, and let them get warm for a few minutes. Serve immediately.
Fenomenalt god soppa med broccoli och ost