As you may well know Broccoli is a flower, it is related to cabbage and it is a cancer fighter food. All good reasons to go and enjoy some nice fresh broccoli. I personally feel that the fresher the food the better for you. I try very hard, when preparing vegetables, to steam them until they are their brightest color. Broccoli is no different. Broccoli also has calcium, an easier calcium for your body to use than the calcium you find in milk. I am not a super big fan of the flavor broccoli has to offer but I will choke it down for the nutritional value.
Our family recently enjoyed some tastie Cream of Broccoli Soup. I got the recipe from my dear friend Taste of Home.
4 cups chicken broth
2 to 2 1/2 pounds fresh broccoli spears, cut into florets
1/2 cup chopped green onions (I used dried onions because then I didn't have to saute the onions)
1 T. vegetable oil
1/4 cup flour
1 t. salt
1/4 t. nutmeg
1/8 t. pepper
1 cup half and half cream
In a large sauce pan, bring the broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes.
Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. I added my onions with the broccoli so they would absorb the moisture. Remove the broccoli and broth mixture from the heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the sauce pan; set aside.
In a small bowl, combine flour, salt, nutmeg, and pepper. Slowly add cream, stirring constantly. Gradually stir in broccoli mixture. Return to heat; cook over medium until heated through, stirring occasionally. Serves 4
The nutmeg adds a surprising flavor to the soup and I would not make it any other way.
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