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| Broccoli Soup with croutons
Broccoli Soup:
2 lbs fresh broccoli, broken into small pieces.
1 1/2 chopped onion
1/2 bag shredded carrots or shred your own (about 1/2 cup)
6 T butter or 4 T olive oil
Sea Salt and fresh cracked pepper or 1-2 drops Black Pepper Essential Oil
4 T flour
6 cups chicken or vegetable stock
4 oz. Nestle media Crema or 4 oz. whipping cream
4-6 drops Tabasco sauce or other hot sauce
Heat butter or oil in large heavy bottom pot over med.-high heat.
Add broccoli, carrots and onion, then a bit of salt/ pepper.
Cook until onion is translucent, only a few minutes. Remove
most of the veggies to the side for a few minutes, at least the large
pieces of broccoli. Then, add the flour.
Cook the flour for about 1 minute, then add the stock and bring
to a low boil. Add veggies back to the soup. Cook for about
10 minutes, until broccoli is tender. Add the cream and tabasco.
Remove from heat and transfer contents to blender or
food processor in 2 batches. Add salt and pepper to taste and
return to pot to warm back up and eat!! Make homemade croutons or buy
some to top it off (optional). Enjoy!
P.S. I think it would be fun to be a food photographer~! I love taking photo's of my freshly made meals! |
You can make this pretty fast, but I like to make it one day and eat it the next- it's better when it has a chance to sit a bit so the flavors really penetrate the entire soup!
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