I always make sure I have frozen vegetables in my freezer. It a quick way I can increase nutrient value of any meal, especially during the days I don’t feel as creative. Soup is great way I can sneak vegetables in my kid’s meals without any need for me to convince them to try it. This recipe is an easy but delicious companion to a side of meat or fried food.
| INGREDIENTS |
| 2 lbs broccoli flowers 2 cups chicken or vegetable broth 1 medium onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped ½ tsp salt ½ tsp freshly ground pepper 1 teaspoon thyme or parsley 2 tbsp butter 1 cup all-purpose cream or milk of your choice |
DIRECTIONS |
Blanching: Bring a pot of water to a boil and add salt. Put frozen broccoli directly in the water (no need to thaw!) and simmer for 2 to 4 minutes until they become bright green and tender. |
Drain and using a food processor or a blender, puree the broccoli by batches until smooth. |
On the same pot, melt butter and sauté the garlic, onion and celery. Add chicken broth or vegetable broth and season with salt, pepper and thyme or parsley. Lower heat to medium and let the flavors marry together simmering for 2 to 3 minutes. |
Switch to low heat and add in the broccoli puree. Add in 1 cup all-purpose cream or 1 cup milk of your choice and let simmer for another minute. Serve on the side of grilled cheese sandwich, or meat dishes. |
Try these different versions! |