I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? In a veiled attempt to get more home cooked meals I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
With all this crazy blustery, rainy weather we’ve been having here in California, my Mom and I both agreed that soup sounded good. This is out favorite Broccoli Soup recipe – not only is it super flavorful, it’s frugal and pretty good for you too!
Ingredients:
- 5 Tbsp butter, room temperature
- 1 ½ pounds fresh broccoli
- 1 large onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 3 Tbsp all purpose flour
- 4 cups low sodium chicken broth
- Salt and freshly ground pepper
- ½ tsp nutmeg
- Up to ½ cup cream (optional)
First, chop your carrots, onion, celery and broccoli, including the stems, so that you have all your ingredients ready to go.
Melt the butter in a heavy medium pot over medium-high heat (I like to use my Dutch oven as I will use my immersion blender with this and don’t have to worry about scratching the finish of a pot).
Add the onion, carrot and celery and sauté 5-6 minutes until the onion is translucent. Add the flour and cook for 1 to 2 minutes, until the flour takes on a little color.
Add the stock and bring to a boil, stirring often.
Once the soup is boiling, add the broccoli and turn the heat down to bring the soup to a good simmer. Simmer the soup uncovered for 20 minutes. The broccoli should be good and tender by this point. Add salt and pepper to taste, as well as the nutmeg. Turn off the heat and let the soup cool just a bit.
You can now use an immersion blender or regular blender to puree the soup. I like to use an immersion blender as I can control how pureed or chunky the soup is.
Now would be the time do your taste test to decide if you’d like to add the cream or not. If you do, you’ll need to reheat the soup gently; don’t allow the soup to boil as you run the risk of breaking the cream.
We like to serve this with sour cream, crisp bits of bacon and shredded cheddar cheese. Yum!
Enjoy!