Sunday, August 4, 2013

Cream of Broccoli Soup

When I was a kid, cream of whatever soup came in a can, contained my monthly sodium intake, and was usually used to flavor chicken and rice.  It was almost always beige, even if the "whatever" in the soup was a green vegetable like broccoli or asparagus.  In other words: yuck.  That said, home made cream of whatever soup is really good! And in the case of cream of broccoli soup, it's actually green! There's a lot of broccoli in it and not a lot of whatever would make the soup beige.

This recipe is from The New Moosewood Cookbook and is vegetarian.  It has relatively few ingredients and is easy to make, especially if you have an immersion blender.  I seasoned mine with a bit of black salt at the end, that's what the flecks are in the picture.  Even though there is no heavy cream in this soup (I used 1% milk), it was still nice and creamy (and healthier).


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