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Posts from the ‘Soup’ Category

Clean Soups- Magic Mineral Broth and Thai Coconut Broth

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I’m a cookbook hoarder, well hoarder may be too harsh but I love my cookbooks, collect them and can literally spend hours in the bookstore looking at them and almost always leave the store with at least one if not more. When I received an email from the editors at Food52 asking if I would be interested in reviewing a cookbook for the Piglet Community Picks  there was no pause in my answer, a resounding YES.  I was given a choice of 6 cookbooks and Clean Soups was my first choice. It is not a voluminous cookbook, but offers some fantastic healthful and delicious basic broths used as a base for a variety of different types of soups.

I chose to make the Magic Miracle Broth,  a vegetable broth, and a stepping stone to another recipe Thai Coconut Broth which will  become a pureed soup. One thing I loved about this broth is that the vegetables are used unpeeled, everything, onion, carrot, garlic with the peels and all, it’s so easy to just throw it all in a pot and let it cook. If you love soup and clean eating I really recommend you purchase this cookbook. Part two of this post will be published in a few days, the finished soup.

Magic Mineral Broth

Makes approximately 1 gallon of broth

6 unpeeled carrots cut into thirds

2 unpeeled yellow onions, quartered

1 leek, white and green parts cut into thirds

1 bunch celery including the heart, cut into thirds

4 unpeeled red potatoes

2 unpeeled Japanese or regular sweet potatoes, quartered

1 unpeeled garnet yam, quartered

5 unpeeled garlic cloves, halved

1/2 bunch flat leaf parsley

1 (8 inch strip) kombu

12 black peppercorns

4 whole allspice or juniper berries

2 bay leaves

8 quarts cold filtered water

1 tsp sea salt plus more if needed

Rinse all vegetables well including the Kombu.
In a 12 quart or larger stockpot, combine the carrots, onion, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, pepper, allspice berries and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours or until the full richness of the vegetables can be tasted. As the broth simmers some of the water will evaporate, add more if the vegetables begin to peek out.

Strain the broth through a large course mesh sieve (use a heat resistant container underneath) and discard the solids. Stir in the salt adding more if desired. Let cool at room temperature before refrigerating or freezing. Store in the refrigerator up to 5 days or in the freezer up to 6 months.

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Thai Coconut Broth

Makes approximately 2 1/2 quarts of broth

8 cups Magic Mineral broth

2 13.5 oune cans coconut milk

3 1 inch pieces of fresh ginger

2 shallots peeled and halved

3 kaffir lime leaves or 1 tsp lime zest

1 stalk lemongrass, cut in chunks and bruised

1/4 tsp sea salt, plus more if needed

In a 6 quart pot combine the broth, coconut milk, ginger, shallots, lime leaves or zest, lemongrass and salt, bring to a low boil over medium heat. Cook for about 20 minutes. Decrease to low and simmer for another 30 minutes. Remove the solids, taste and add more salt if desired.

Let cool to room temperature before refrigerating or freezing. Store in refrigerator for up to 5 days and 6 months in the freezer.

 

Tomato Soup

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I have a good friend who used to live in Brooklyn and a couple of years ago moved into Manhattan, we don’t get to see each other that often and I was so happy that we set a date to meet and decided we would catch up over lunch. I offered to cook and thought since it’s cold outside a bowl of soup would be good, she lives near Sullivan Street Bakery and said she would bring bread. The first thing I thought of was tomato soup and grilled cheese sandwiches I’ve made tomato soup before, posted it a few years ago, it was actually an accident that turned into soup. This one is intentional and it’s phenomenal. I got the recipe from food network and reading it I thought OMG, there is something wrong for example it called for 3/4 cup olive oil 1/4 cup on the tomatoes and sauteeing the vegetables in 1/2 cup of olive oil, REALLY, don’t think so. Luckily the recipe from Michael Chiarrello had an accompanying video from his show. I followed what he said in the video and not what was written and the soup is awesome. I made a few changes adding some fresh tomatoes, rind of parmigiana but other than those two things I stuck to the recipe. The soup is delicious and quick and easy and I highly recommend. Who can resist dunking a gooey grilled cheese in tomato soup, it’s one of lifes great pleasures.

Homemade Tomato Soup

Makes 2-3 generous portions or 4 moderately sized portions

1 14 1/2 oz can diced tomatoes- juices drained and reserved

1 cup fresh tomatoes cut into pieces or if cherry or grape cut in half

1 stalk celery

1 small onion

1 carrot

1 1/2-2 cup (approximately) stock, chicken or vegetable or water

reserved juice from tomatoes

1 bay leaf

salt and pepper to taste

olive oil to drizzle on tomatoes and to cook the vegetables

small piece of parmigiano rind (optional)

fresh basil chopped (I used 3 large leaves)

1 tbs butter (optional)

heavy cream- I didn’t measure but if I had to guess it was a bit shy of 1/4 cup (optional)

Heat oven to 450 degree’s. Drain canned tomatoes and reserve the juice. Place on baking sheet along with fresh tomatoes, drizzle with olive oil and season with salt and pepper. Roast until caramelized – it took approximately 20 minutes

Heat some olive oil in heavy non reactive sauce pan or saucier. Add the onion, carrot, celery and garlic and cook until they start to soften and caramelize. Add the roasted tomatoes, reserved tomato juice, stock or water, bay leaf, rind of parmigiano and cook approximate 25-30 minutes until vegetables are tender add the basil now.  Remove bay leaf and you can use either your immersion blender or your blender and puree until smooth. Return to pan and add the optional butter and cream. Serve hot.

Happy Halloween, Cheesy Cauliflower Puree With Roasted Vegetables And Pear With Poire William Creme Anglaise

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Halloween is a big day in our neighborhood, our community group the Society for Clinton Hill sponsors a Halloween Walk and other events, there are months of planning that go into this. Last year there were over 3000 children and adults that participated and this year I think there will be more, judging from the response we have gotten so far. We have a halloween map showing houses that hand out candy, a theatrical production at 313 Clinton Avenue, the Dead Zombie Band puts on an incredible show and everyone looks forward to it. Because we are a not for profit organization local business donate to help us defray the expense of putting this whole thing together. I am on the board of directors for the community organization and am in charge of the PR, social media and the website as well as helping to coordinate.  It’s a tremendous amount of work but very rewarding. I will post photo’s this week. Happy Halloween to all!!

Sorry about all the cauliflower recipes, as I said in the last post it’s an obsession of mine and a filling and delicious sub for carb laden rice or potatoes or pasta. In this case I probably would have served over polenta but instead served with a cauliflower puree made rich with a little creme fraiche and grated comte cheese. The vegetables are simple, a small graffiti eggplant roasted with whole cherry tomatoes and shallot. For a textural diversion I sauteed some fresh bread crumbs in garlic, butter and olive oil and sprinkled over the top.

In an effort to satisfy my sweet tooth and still stay away from refined sugar and flour I created this simple dessert by poaching pears in Poire William (pear liquor) with a touch of maple syrup to sweeten and served with a créme anglaise again with a little maple syrup to sweeten and some Poire William.  Créme Anglaise is a custard sauce made with eggs, milk or cream, sugar, vanilla and rum or some sort of spirit or liquor. Because I am not really eating refined sugar I chose to lightly sweeten with maple syrup, this was adapted from Julia Childs recipe in her book, “Julia’s Kitchen Wisdom”.  I was a bit worried that it wouldn’t thicken properly because there is no sugar but it worked just fine.

Cauliflower Puree with Roasted Vegetables 

Really no recipe required for this I made enough for 2 servings

Cauliflower puree follow instructions but use creme fraiche rather than cream.

1 small eggplant cut into bite size pieces

cherry tomatoes

1 shallot peeled and cut into quarters

cheese of your choice I used comté and didn’t measure- grated – add as much cheese as you like

olive oil

salt and pepper

fresh breadcrumbs

1 small garlic clove thinly sliced

butter

Make the cauliflower puree and set aside. Clean and cut your eggplant and shallot, heat the oven to 400 degree’s. Place parchment on sheet pan and lay the vegetables and whole cherry tomatoes. Drizzle with olive oil, season with salt and pepper and roast in the oven for approximately 20-30 minutes. The eggplant and shallot should be soft and the tomatoes nicely caramelized.

Heat a little olive oil and butter in a skillet on med high heat, add garlic and sauté until soft. Add the breadcrumbs stirring so that the fat is absorbed by the breadcrumbs. Toast in the skillet until crisp and browned.

Heat cauliflower puree in saucepan add grated cheese. Serve immediately with the roasted vegetables spooned on top, sprinkled with breadcrumbs and garnish with a little parsley if you like.

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Créme Anglaise

2 servings

Adapted from a recipe by Julia Child

3 egg yolks

2-3 tbs maple syrup

1 cup half and half or whole milk

2 tsp vanilla

2 tbs Poire William (you can use the juices from the poached pears for this)

Whisk egg yolks with the maple syrup until the yolks are thick and pale yellow. Heat milk to scalding and add in a slow steady stream to the egg yolks whisking constantly. Pour into the saucepan and cook on medium to medium low heat until it thickens and coats the back of a wooden spoon, using your finger swipe a line and if it stays intact it’s done. Remove from heat immediately, pour through a fine sieve to remove any bits of egg that may have cooked and add the vanilla and pear liquor.  Refrigerate until ready to use, since this is best served warm heat over simmering water (bain marie) until warm to the touch. The créme anglaise which is usually a light yellow because of the maple syrup and vanilla is more beige in color.

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Poached Pears

Heat oven to 375 degree’s. Peel, cut in half and core the pears,  place in a buttered baking dish adding some Poire William, pear nectar or whatever liquid you like. Cover with foil and bake for approximately 30 minutes or until pears are soft when gently poked with the end of a sharp knife.

If your créme anglaise is cold you can warm over simmering water. Spoon onto a plate and top with the pear.

You can add a cinnamon stick, star anise, cardamom pod or whatever spice you like to the pears and this will infuse with a gentle warm spice that would be delicious as well.

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Count Dracula

Percy as Count Dracula

Happy New Year, Some Favorites And 2015 in review

Taken from Pinterest

Taken from Pinterest

I wish each and everyone of you an amazing, healthy, happy, joyous and prosperous 2016. I want to thank you all for being such great friends, for leaving such uplifting and kind comments and for being my source of inspiration. Below is the report compiled by the WordPress helper monkey’s. I don’t really keep track of the stats, but do appreciate the work that WordPress puts into these reports, thank you to the good people at WordPress!! Both 2014 and 2015 were hard years for me, harder than I can even express. The start of a new year brings with it hope and we also reflect on the past year, the good and the bad, the sad and the happy, triumphs and failures. Life can sometimes be like a rollercoaster ride.

Going into my 4th year of blogging in January is quite momentous for me. I can’t believe I am still doing this,  have made such great friends and learned so much. Hope you all have a wonderful time on New Years Eve and joyously welcome 2016, peace, love and joy to all. Below are some photo’s I compliled with some of my favorite dishes both sweet and savory.

Savory favorites

Savory favorites

Baked, desserts and the epic biscuit!

Baked, desserts and the epic biscuit!

 

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 37,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 14 sold-out performances for that many people to see it.

Click here to see the complete report.

Minestrone And Meatball Soup With Tortellini

Hearty soup

Hearty soup

A few years ago I saw this recipe on Bourbon and Brown Sugar’s site. I immediately knew I had to make it. It’s a great recipe, simple to make, hearty and delicious. You can see the link above for the original recipe. I have adapted to my taste making a few alterations and substitutions but keeping with the basic premise of the original. The soup is a real meal, warm and filling and comforting. It is pretty much my favorite soup. I make this every year, many times over and it never fails, it’s a crowd pleaser and although I think it would freeze well I never seem to have any leftover at all. If you have never visited MB’s site and seen the gorgeous and delicious food she cooks up, do yourself a favor and check it out. I used to get notifications by email when she posted new recipes but it stopped so I just followed again. The photo’s are gorgeous and the recipes are delicious. Here is my adaptation of MB’s amazing Hearty Minestrone With Tortellin and Mini Meatballs:

Adapted from a recipe from Bourbon and Brown Sugar

Meatballs:

1 lb ground beef

1 lb ground pork

1 heaping cup fresh breadcrumbs

1/2 cup grated cheese, parmigiano, romano or a mix

2 eggs

1/3 cup chopped parsley

1/3 cup water

salt and pepper

Pre heat oven to 375 degree’s and line a sheet pan with parchment. Mix all the ingredients in a bowl until all the ingredients are incorporated.

Spray a little oil on the parchment and start rolling small meatballs about the size of a quarter and line them up on the sheet pan. I used about half of the meat and froze the rest. It made 35 small meatballs. Bake for about 20-25 minutes or until done and lightly browned.

Soup:

1 smallish yellow onion chopped

1 shallot chopped

2 stalks celery chopped

2 carrots chopped

2 cloves garlic chopped

1 1/2 cup chopped (into bite size pieces) uncooked butternut squash

7-8 cups chicken broth

26 oz canned chopped or fresh tomatoes

a piece of rind from parmigiana cheese (always save the rind)

1 medium size zucchini washed and cut into bite size pieces

2 cups fresh baby spinach

1 15 oz can cannellini beans drained and rinsed

the cooked meatballs.

8 oz fresh tortellini

Heat some olive oil in a large dutch oven, add the onion, shallot, celery, carrot, garlic and butternut squash and cook until the vegetables become tender, it took about 15 minutes. Add the chicken broth, tomato and rind from the cheese. Bring to a boil and cook on medium heat for 30-45 minutes or until the vegetables are tender.

Add the beans, zucchini, spinach and meatballs and let simmer for about 30-35 minutes. Soup will be quite thick with all the ingredients. Add the tortellini at the end simmering for about 10 minutes and serve with some grated cheese and warm bread and butter,  a good glass of wine and a fresh salad make this an outstanding cold weather meal.

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Creamy Spring Turnip Soup With Wilted Greens And Bacon

Soup

Soup

This recipe has been around for a while, I posted it here on the blog before, it’s been on Food52 for several years also. I like to make this soup every year around this time when the turnips are young and tender and mild. I went to the Farmers Market Saturday and found these beautiful Hakurei turnips, they are my favorite type of turnip because they are so tender and mild and the greens are amazing. The soup couldn’t be easier to make and it takes no time at all to prepare.

Hakurei turnips

Hakurei turnips

Wine

Wine

This was a big occasion in a way, it had been a while since I could get to the green market because it was very hard to leave Nando alone. He is so fragile he could hurt himself and really dislikes being alone. he screams(cries loudly) when I am gone. It’s gotten so bad I have to have someone sit with him when I am out on appointments for work. I forgo anything recreational which includes shopping at the green market and visiting the Flea on Saturdays. I miss doing those things. To be more mobile I bought Nando a stroller, he loves it, Saturday was quite hot out so it was a bit uncomfortable for him even though I put ice packs in there with him and brought water and his bowl. Nonetheless, it was glorious getting out and shopping, I went to the green market and to the wine store to stock up. I ordered a cooling mat to put in the stroller which I think will help make it more comfortable in there for him.

Nando in the stroller

Nando in the stroller

Creamy Spring Turnip Soup With Wilted Greens And Bacon

(Bacon is optional for my vegetarian friends)

Serves 4-6 depending on serving size

4 heaping cups turnips peeled and quartered (Use the small spring turnips if possible)

1 potato peeled and quartered (I used Yukon Gold and it’s Optional to use a potato)

2 cups leeks (cleaned well and sliced) or use a medium size onion or 2 shallots

4 1/2 cups broth (chicken, vegetable or water)

2 tbs butter

1/4 cup heavy cream

salt and pepper and a pinch of nutmeg (optional)

4-6 slices bacon

Turnip greens cleaned VERY well and chopped

In heavy sauce pan heat a little olive oil, add the leeks or onion or shalot and sweat, cook just until tender don’t brown. Add the turnips and potato, now add the liquid (broth or water). Cover and cook until the turnip and potato are tender. Let cool for about 30 minutes and blend either in your blender or use the immersion blender. Note: If using an immersion blender remove some of the liquid you don’t want the soup too thin, you can always add it back in. Add the butter and cream and season with salt and pepper and nutmeg.

Fry the bacon until crisp, remove from the fry pan and add the greens to the bacon fat, season with salt and peppper and saute until the greens are tender and wilted.

To Serve: Garnish the soup with the wilted greens and crumbled bacon.

 

I’m A Finalist On Food 52- Pasta Piselli

pasta piselli

pasta piselli

I am so happy and thrilled to be a finalist in the latest contest on Food52, the challenge “Your best recipe with 5 ingredients or fewer”. I submitted my recipe for Pasta Piselli. See below the Food 52 review and my introduction. This dish is so ridiculously easy and quick but very tasty. If you don’t mind voting for me if you are so inclined. I would really appreciate it if you are not already registered you will need to, I guarantee it’s painless, you will not get inundatd with junk at all, I have been a part of the community since 2011 click here to vote, thank you so much I really appreciate it.

Food52 Editors’ Comments: WHO: Sdebrango currently lives in Brooklyn, NY and comes from a large Italian family that loves to cook. WHAT: An easy-peasy Italian pasta for springtime. HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness. WHY WE LOVE IT: This soup’s depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, courtesy of your pantry. The earthy peas compliment the full-flavored, velvety broth, brightened by a pinch (or two) of lemon zest—we just might make it again for dinner tonight.

I first had this when I lived in Italy. I was invited to a friend’s house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend’s grandmother make this soup as it took her just a few minutes and a handful of ingredients: Chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them.

Pasta Piselli

Serves 2 to 4 depending on serving size

32 ounces (4 cups) chicken broth or stock
1 cup fresh or frozen peas
1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just as well. If you don’t have fresh, dried works great, also.)
1 large egg, beaten
1/2 cup grated Pecorino Romano, plus some to serve (Parmesan also works.)
Salt and pepper, to taste
Pinch of lemon zest (optional)

Directions:
If using fresh pasta, bring the broth or stock to a boil in a large saucepan, add the peas, and cook for 3 minutes. Add the fresh pasta and cook for about 3 minutes. If using dried pasta, add the pasta into the broth before the peas. Cook the pasta for 3 minutes, then add the peas and cook for an additional 5 minutes.
In a small bowl, beat the egg then add the grated cheese and combine. Remove pot from the heat and pour the egg mixture in slowly, while continuing to stir the pasta to coat. Add salt and pepper to taste, and a pinch of lemon zest if you like. Serve with more cheese grated on top.

Photo by Bobbi Lin for Food52

Photo by Bobbi Lin for Food52

Pureed Vegetable Soup-Spring Cleaning My Refrigerator And Cupcakes

 

Vegetable soup

Vegetable soup

This is an incredibly delicious soup, I’m not reinventing the wheel here but this particular combination is wonderful and I wanted to share, I was spring cleaning my refrigerator and found some vegetables I needed to use and thats how this soup was born. The combination is wonderful, honestly, I didn’t know how it would come out, I just started adding things. After boiling the vegetables and pureeing and seasoning with salt and pepper it tasted a bit blah, not very exciting, it’s amazing really what a touch of this and that can do to the flavor of a dish, first I added the pinch of nutmeg, that was good, then added the butter and some cream, ok even better then a teaspoon of honey. It was the perfect combination to bring that soup from blah to wow.  The soup looks dark and brooding but it couldn’t be further from how it tastes. It’s fresh and slightly complex and undeniably vegetable.  Here we go:

Soup

Broccoli tough part of the stem removed and cut into pieces

Green Curly Kale – 1 head tough stems removed

1 potato peeled and cut into quarters

carrots peeled and cut into chunks

onion peeled and cut into quarters

1 clove garlic – smashed

1 stalk celery- cut into chunks

broth (chicken, vegetable or just use water) 6 cups approximately I used chicken

pinch of nutmeg

salt and pepper to taste

2 tbs butter

2-3 tbs heavy cream (you can also use cashew cream, soy or almond milk or do without)

1 tsp honey (yes honey)

Add a little olive oil to your soup pot, sauté the onion until soft, now add the garlic and don’t let it brown just soften it a little. Add the vegetables and give them a good stir. Pour in the broth or water just enough to cover the vegetables. Cover the pot and boil until everything is tender.

Let cool and puree either with your blender or immersion blender If using an immersion blender take out some of the broth, you can always add it back to thin. you take a chance on your soup being too thin if you blend with all the liquid in the pot. I found that I had about 2 cups of broth left which I froze to use later. Season with salt and pepper, add the nutmeg (very important), the butter, cream and honey and heat through. Is even better the next day.

monster and dirt cupcakes

monster and dirt cupcakes

Sweet Maia celebrates her 10th birthday today and  she asked me to make cupcakes for her class at school, I think it’s great that they celebrate the kids birthdays with a party. She saw these cupcakes on Pinterest and this is what she wanted to take to class. The monster cupcakes are chocolate cake with a cream cheese buttercream piped on with Ateco tip #133, I wish I had #234 the holes are a little larger. It was hard piping that buttercream, the frosting was thick and it took every ounce of strength to get that on the cupcakes which is why they look somewhat different, but variety is the spice of life and no two monsters are alike, made pink, blue and green. The finishing touch are googely eyes. Gotta love that. The last 4 cupcakes were not piped as you can see, I couldn’t press on that bag one more time so just spiked the frosting and added multiple googely eyes.

The second cupcake is a dirt cupcake. sounds appetizing right? Again used the chocolate cake, I used the recipe for Hershey’s Perfectly “chocolate” chocolate frosting, it’s quick and easy and very smooth. Thought that would make a good base wherewith to hold the dirt. The dirt is chocolate Teddy Grahams whizzed in the processor. The cupcakes are filled with chocolate pudding. The piece du resistance is the gummy worm sticking out of the icing. They are fun and really delicious and the Birthday Girl and her class loved them. What fun it was to make them!!

monster cupcakes

monster cupcakes

 

Cannellini Bean,Kale And Bacon Soup For Fiesta Friday #51

Bean and Kale Soup

Bean and Kale Soup

It’s cold out and a big pot of steaming hot soup is in order. I tend to be short on time and sometimes patience so a laborious process during the week is not in the cards for me. I used canned beans for this soup. there I said it, no soaking dried beans overnight, waiting hours for them to cook, good old canned cannellini beans and you know what the soup is delicious. This is really a simple rustic soup, one I had growing up, white bean soup with some sort of green in it and usually ham hock or bacon is a wonderful childhood memory. The soup is substantial and really no recipe is required so I will list the ingredients and amounts that I used but you can tailor the soup to your own taste. It is also delicious without the bacon for our lovely vegetarian friends. I made another loaf of sour dough bread and am serving it toasted with some melty delicious raclette. Bon Appetit!!

I am bringing a big pot of soup to Fiesta Friday #51, it’s so exciting we are almost at the 1 year mark and Angie@The Novice Gardener and her lovely co hosts Jhuls @The Not So Creative Cook and Juju @cookingwithauntjuju promise another fantastic party, how could it not be with so many great cooks.

Soup, bread and Cheese

Soup, bread and Cheese

Cannellini Bean, Kale and Bacon Soup

Serves 6-8 generously

6 cans (15 oz) cannellini beans drained

2 cloves garlic (minced)

1 onion diced

2 thick slices of bacon cut into small pieces

1 head kale (I used Tuscan) chopped

32 oz stock (chicken or vegetable)

2 cups (approximate) water

2 sprigs fresh thyme

In large pot add a little olive oil, heat on medium high and add onions, saute until softened and add garlic, continue to saute until the garlic softens, add the bacon cook for another 5 minutes and add the kale, let the kale wilt. Now add the liquid (stock and water), beans and the thyme. Bring to a boil and reduce heat to medium, continue cooking for about an hour to an hour and a half  or longer until the beans break down a bit and the kale is soft.  I like to mash some of the beans to thicken the soup, I just use a big spoon and mash on the side of the pot, leaving some beans whole. Serve hot.

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No Recipe Required Cream Of Broccoli Soup

Cream of Broccoli soup

Cream of Broccoli soup

We had slushy snow yesterday and today is almost 60 degrees in NYC, the weather is just plain weird,  in the winter I want soup and even though it’s like Spring today I made this because it’s quick and easy and when the temps plummet tomorrow I will have a steaming hot bowl of broccoli soup ready for me. I am also on a low carb diet and need warming satisfying food that are not laden with carbs. Looking in the fridge I had quite a few vegetables I needed to use along with a couple of small potatoes. Although I am calling this cream of broccoli it really has other vegetables in it also and no recipe required. I am keeping it super simple, will puree add a little butter and a little cream just to make it decadent, a tiny grating of nutmeg, some salt and pepper and there you have it. Garnish however you like, I simply grated some cheese on top.  Soups on!

Note: I made this a throw everything in the pot sort of soup, you of course can saute your onions, oven roast the vegetables and this will add a more complex flavor. It would be delicious like that but I just made a simple soup without the steps. Just have to add very excited tonight is the season premiere of Downton Abbey, love that show!!

Cream of Broccoli Soup

Serves 6-8

Water, vegetable or chicken stock your choice

broccoli (1 head)

potato (2 small)

carrot (I had some white/yellow carrots to use) orange will change the color (I had 5 very small carrots)

onion 1 large

Optional 1-2 tbs butter

Optional 1/4 cup heavy cream

Salt, pepper pinch of nutmeg is optional also.

Vegetables ready to boil

Vegetables ready to boil

Throw everything in a soup pot, boil until the vegetables are soft and very tender, fish out the vegetables separating from the broth, set the broth aside. Let cool a bit, puree in food processor or blender adding a little broth as needed . Add the puree to soup pot and enough of the broth so it’s the thickness you like. Add a little butter (I added a generous tbs, and about 1/4 cup heavy cream. Season with salt, pepper and a grating of nutmeg if you like.NOTE If you want to freeze this soup freeze the puree without the butter and cream, add that later when you heat if so desired.

Cream of broccoli soup

satisfying bowl of soup