Wednesday, November 17, 2010

Rich Cream of Broccoli Soup

I am so glad I found this recipe again; it is getting dang cold and I need a big pot of it in my life. Also, I found it on a printout of an email I sent from my very first email address, which was - get this - Seriously! I'm an oldster!

1-2 heads broccoli (or a large bunch of asparagus, or some artichoke hearts...)
4 red potatoes
1 onion
6 cloves garlic

4 TB butter
1/4 c flour
1 egg yolk
2 c milk

Salt & white pepper
Ground coriander
Any variety of mustard
(other possibilities: cardamom, chives, etc etc)

2 c (ish) broth
1 - 2 c grated cheese - 1/2 parmesan, 1/2 gruyere or cheddar

Chop and steam the veggies (you can steam the garlic cloves whole to avoid chopping, or chop finely and add at next step). Once soft, melt 1 TB butter in a deep frying pan and move 'em over there to get truly soft. They can stay on medium-low heat while you make a roux:

Melt 3 TB butter in bottom of soup pot, add flour. Beat the egg yolk in a bowl till foamy, add milk, then pour this into the soup pot once flour is golden and starting to bubble. Add spices and mustard. Cook, stirring frequently, till it thickens.

When veggies are quite soft, mash with potato masher, removing un-masheable bits (especially of onion.) Or toss them in the food processor, but don't over-process - you want some small chunks. Add these and the right amount of broth, then melt in the cheese, adjust spices, and simmer together.

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