Last November I put quite a bit of broccoli in the freezer for the winter. Since tasting my own broccoli straight from the garden, I find the supermarket offerings, including organic, taste bitter by comparison. So every autumn I harvest or purchase organic broccoli from the farmer’s market and freeze a bunch to get me through the winter. This past October passed by with no frosts to sweeten these vitamin-packed flower heads, hence the November “putting up”.
I always add a Yukon Gold potato or two, depending on their size, because they are high in protein and I love them. Omit the potato if you don’t have any at hand or are leaving them out of your diet. Add some cauliflower instead, which makes for a really creamy soup without added cream or creme fraiche. Throw in 2 cups of shredded cheddar cheese and you’ll probably get your kids to eat broccoli!
The snow is swirling outside and we have at least 4-inches accumulated so far. So cozy up for some warming soup and enjoy!
- 1 tablespoon butter or vegetable oil
- 1 onion, coarsely chopped
- 1 head broccoli, cut into florets, about 4 cups
- 1 large Yukon Gold potato, peeled and cut into 1-inch cubes
- 6 cups water
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Creme fraiche, cream, or sour cream to garnish
- Place the butter or oil and the onion in a large heavy pot. heat on medium and cook for 5 minutes until the onion is translucent. Add the broccoli, potato, water, salt and pepper and bring to a boil. Reduce the heat back to medium and simmer for 15 to 20 minutes, until the vegetables are very tender.
- Remove from the heat and puree with a handheld blender or transfer to a food processor and pulse until smooth.
- Serve hot, garnished with creme fraiche.
Although this storm/blizzard was no surprise, the 61 degree weather yesterday made it a bit hard to believe. A state I’ve been in since November (if you get my drift).