Tuesday, February 24, 2009

Cream of Broccoli Soup

I cooked a lot the other night. I made two big frittatas and some cream of broccoli soup. The frittatas look pretty good, but they're worth taking another shot at before I post a recipe.  Buuuut, the soup turned out really good.  No pics, though.  It just looked sorta greenish.  Use your imagination.

This is another recipe where I used what I had on hand.  One definition of a perfect dish is the act of just making a great dish from "miscellaneous."

Cream of Broccoli Soup

Makes 4 side dish sized servings


1 medium onion, chopped
20 baby carrots (or 4 regular carrots), chopped
2 tbsp butter
2 cups chicken broth
4 cups (~85g) broccoli (fresh or frozen), chopped
2 cups whole milk
4 tbsp light sour cream
salt and pepper to taste


Heat a large saucepan, with a cover, over medium high heat.  Melt the butter, then saute the onion until translucent.  Add carrots and broth and bring it to a simmer.  Simmer for about 15 minutes, then stir in the broccoli, cover, and continue simmering for another 15 minutes.  Remove from heat and allow to cool for 10 to 15 minutes.

Using a blender or hand blender, blend until smooth, adding milk slowly to incorporate.  Add the sour cream and blend a little more, just until the sour cream is mixed in.

Return the soup to the saucepan and heat gently, making sure not to allow the soup to boil.  Add water, if necessary, to bring to the desired consistancy.  Salt and pepper to taste, and serve.

Nutrition, per serving

Calories 237, Fat 13, Carbs 24, Fiber 5, Protein 10


  1. Does sound good, but broccoli inflates my belly bigtime. Freaky and uncomfortable. Well, at first it's uncomfortable for me, then later it's uncomfortable for everyone else.

    We likes the frittatas, though. Hurry up and refine the recipe.

  2. Man, I'm gonna have to start reading your blog AFTER lunch.


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