Perfect mood and dish for the official spring beginning is this beautiful broccoli soup I recently cooked inspired from the magazine “Quick Prep Soups” from CanadianLiving.com
It’s super easy to cook and on top of being delicious it has this picture-perfect bright green colour that is even stronger when you add fresh parsley.
Hands-on-time: 35 minutes
Total time: 40 minutes
Makes 6 to 8 servings
1 large head broccoli
1 tbsp butter
2 medium sized potatoes
4 cloves of garlic, sliced
1 tsp dry mustard
1 pkg (900 mL) sodium-reduced vegetable broth
1 cup shredded extra-old white Cheddar cheese
1/4 cup chopped fresh parsley
1/2 cup sour cream
1/2 tsp each salt and pepper
3 cups cubed (1/2 inch) baguette (about one-third baguette)
2 tsp olive oil
1/2 cup shredded extra-old white Cheddar Cheese
Cut stem from broccoli head; cut head into florets to yield 5 cups. Trim bottom end from stem; peel outer layer. Slice them to yield 3/4 cup.
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat, cook potatoes and broccoli stem, stirring occasionally, until potatoes are softened, about 12 minutes. Add garlic, mustard, cook, stirring, until fragrant, about 1 minute.
Stir in broth and 2 cups of water, bring to boil. Reduce heat and simmer for 5 minutes. Stir in broccoli stems simmer until broccoli stems and potatoes are tender, about 8 minutes. Stir in Cheddar until melted, stir in parsley.
Working in batches, purée soup in blender until smooth. Pour into clean Dutch oven or large saucepan; heat over medium-low. Whisk in sour cream, salt and pepper; cook until heated through. (Make ahead: Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)
While soup is simmering, in bowl, toss baguette with oil to coat. Arrange in single layer on parchment paper-lined baking sheet; sprinkle with cheddar.
Bake in 400°degrees F (200° C) oven, turning once, until baguette is golden and cheddar is melted, about 10 minutes. Break apart croutons; serve over soup.
Ingredients I didn’t use in the soup but are in the original recipe:
3 leeks (white and light green parts only) sliced crosswise
3/4 tsp dried savoury
pictures taken by: Hannah Kern