Friday, 31 October 2014

Cream of Broccoli Soup

Fall is in full swing and what better thing to cook than soups. I have a family of soup lovers so I make them very often during fall and winters. This is a recipe which is easy and delicious. Like any soups, a good flavourful stock is very important. I always prefer home made chicken stock but feel free to use ready made one.


Broccoli florets                         5-6 cups
Chicken stock                           4 cups
Potato                                       2 cubes
Half and half                              1 1/2 cups
Salt                                           to taste
Black pepper                            1/2 tsp
Cream cheese                           1 tbsp
Flour                                        1 tbsp
Butter                                       1 tbsp


Heat the oil in a pan and add butter. Once the butter is melted, add the flour.
Cook it for a couple of minutes to take the rawness out and add chicken stock. Bring it to a boil and add cubed potatoes. Cook till fork tender.
Add broccoli and cook uncovered till fork tender about 6-8 minutes. Add in the cream cheese and using a stick blender, blend everything until smooth.
Take off the heat and add cream. Heat it on medium heat till close to boiling point. Add salt and pepper and taste. Serve immediately with a dash of hot sauce and freshly cracked black pepper.

Following is the recipe of how I make my basic chicken stock:

For Chicken Stock

Chicken wings and necks                         2 lbs skin off
Onion                                                      1 large
Garlic                                                       1 head
Ginger                                                      1 inch cube
Pepper corn                                             1 tsp
Salt                                                          1 tsp
Bay leaf                                                   1
Water                                                      3 litre


Put every thing in a stock pot and bring it to boil.
Once it starts to boil, start skimming the foam off of the top.
Put the flame on low with lid half way on for 40-50 mins.
Strain and you have got your stock ready.
This is a very basic stock with not alot of other flavourings so it can easily be used in many dishes.

No comments:

Post a Comment