March 6th, 2014
It’s Friday night. You’re exhausted. You’ve made your contribution for a Bountiful Basket this week, but there is still a week-old (or two-week old, let’s be honest) head of broccoli (or bunch of asparagus, sack of potatoes, head of cauliflower, etc.) in the fridge staring you down, begging to be used. If you are like me, you’ll probably get take-out. But, if you’re more sensible, you’ll throw together a quick and easy cream of broccoli (or asparagus, potato, cauliflower, etc.) soup using this simple, less than 30-minute method. After all, there’s only a month or so left of soup season. (Unless you’re in the Midwest.. I’ve seen the pictures on the news and I’m sorry.)
Cream of _______ Soup Blueprint
- 2 Tbsp Butter
- 1/2 onion--diced
- 2 Tbsp. Flour
- 2 cups desired vegetable--chopped small (broccoli, cauliflower, potatoes, asparagus, etc.)
- 1 1/2 cup milk
- 1 1/2 cup chicken broth
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese (optional)
- 2 Tbsp. bacon bits (optional)
- In a large sauce pot on medium-low heat, melt butter and slowly cook onions until just translucent. Don't brown onions.
- Add flour and cook for a minute.
- Add milk, chicken broth, and vegetable. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender and soup has thickened (10-15 minutes).
- Add cream and season with salt and pepper to taste.
- If it pairs well with your vegetable of choice (broccoli, cauliflower, potatoes, for example) and tickles your fancy, go ahead and add the shredded cheddar cheese and/or bacon bits just before serving. You can also garnish individual bowls with the fixins if you've got picky eaters.
If you want to make cream of mushroom soup, sauté the mushrooms with the onions first to develop their flavor, then add the liquid and carry on.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens