About time to try another recipe from Food Network's Down Home with the Neely's. Since I'm trying to eat more fresh veggies, their Broccoli Soup fit the bill. I had plenty of broccoli and carrots in the crisper that needed to be used soon. Since the broccoli was already chopped, the soup went together quickly. Keeping pre-chopped onion in the fridge makes it even quicker. Less than 30 minutes and you have a tasty -- and healthy -- bowl of soup. I cheated a bit. I added some shredded cheddar that I had in the fridge. Yum!
Not what I'd normally think of on a 90 degree day but it hit the spot nonetheless. :-)
Recipe courtesy The Neely's
4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.