Creamed Broccoli Soup

Since it is cold outside most of my dishes now are soups, stews or pasta dishes. Something about the cold just makes me want hearty meals. I am guessing it is the hibernating bear in all of us that makes cooking healthy a little more difficult. This is a recipe that will be healthy and tasty!

For the broccoli soup you will need:
1 whole broccoli head
2 quarts of water (or chicken stock)
1 tablespoon of chicken soup base (preferable the paste, skip if you are using stock)
1 box of instant potato flakes
2 pinches of sea salt
2 pinches of fresh ground black pepper

start by cutting and cleaning the broccoli including the stem. Bring the water or chicken stock to a boil and blanch the broccoli for about 2-3 minutes. you want them to be bright green. Place part of the cooked broccoli into a blender with enough stock to blend (about 2 ladles). You want to do this in about 2 to 3 batches since the broccoli and stock with be hot. When you have finished blending the broccoli, return to the pot you blanched them in and the remaining stock. blend in about 1/2 cup to 1 cup of the potato flakes to thicken the soup and place on a medium low heat. Sprinkle in 1 to 2 pinches of salt and pepper, taste and season as needed. once the soup is thickened to your liking it is ready to serve. You can serve this with toasted bread points or croutons.

Creamed Broccoli Soup

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