akh

cream of broccoli soup

In challenge on October 14, 2009 at 1:11 pm

lest you begin to think i’m undefeated in the kitchen…

the challenge i was facing was broccoli up to the eyeballs (blame the box). and although i have come around a little as an adult, broccoli has never been one of my favorite vegetables. certainly not enough so that i relished the idea of eating three bunches.

rifting on a (successful!!) corn chowder recipe, i decided to try my hand at cream of broccoli soup. needless to say, while i ate it (because i refuse to waste food), i shan’t be making it again and i’d never serve it to a guest.

so. let’s see where i went wrong, shall we?

i started with 3 cups of broccoli, both florets and chopped stalks.

broccolichopped

(don’t be afraid of broccoli stalks. make sure to peel them well before chopping, but other than that, they are actually tastier than the florets. i used to get them in my lunch along with carrot sticks.)

broccolistems

i dumped the broccoli in a large soup pot with 2 cups water, brought it to a boil and cooked until tender. (for me, this meant almost right when it started boiling.)

broccoliboil

then i used a strainer spoon to remove the broccoli to a blender or food processor, but kept the water.

broccolistrain

i blended (blent? why does blended sound weird to me? where’s my editor when i need him?) up the broccoli, adding half a cup of chicken broth to lubricate.

broccoliblended

the mush then went back into the pot with the cooking liquid (on low heat), to which i added the rest of the cup of chicken broth, 1 1/2 cups instant mashed potato flakes, 1 teaspoon salt, freshly ground pepper, a few splashes of worchestershire and 1/8 teaspoon of allspice. (this just rounds out the flavor, so if you don’t have it, substitute ground nutmeg or leave it out all together.)

finish with 1/2 cup milk (or water, if you’re anti-lactose).

broccolisoup

as i said, i wasn’t totally impressed… too watery and not great flavor. and although i liked the texture of the broccoli (a little chunky), it kept settling to the bottom of your bowl… probably (again) because the soup was too watery.

maybe you could share your blue-ribbon, never-fail, tastiest-ever cream of broccoli soup recipe with me? on the other hand, if i never eat cream of broccoli soup again, i’ll probably continue to lead a happy and fulfilling life.

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  1. We clearly get the same box of veggies – I tackled the broccoli last night too….I ended up making broccoli-cheddar-potatoe puffs (thank you Pepperidge farm puff pastry) but still had so much of those little green devils left that I made a quiche….and still had so much left that I just covered the rest in butter and my roommate ate it. Don’t even get me started on the beets that were in that box……..oh unholy downfall those beets were. We ended up steaming them (which took… a good 30 minutes) and are eating them in salad this week. Ah! Sorry, I digress totally – so I have made cream of Mushroom soup before, and I used cream (instead of milk), some butter and I think may have spooned some plain yoghurt in towards the end of cooking…and I had a very creamy soup. I suspect something along those lines would have improved the texture of your cream of broccoli :)

  2. the joy of cooking has a wonderful cheddar soup that we added broccoli to just this weekend. you cook the chopped broccoli, carrots and onions in the soup pot in some butter, add 4 cups of chicken broth and bring to a boil, simmer for 45 minutes. then you add some cream (i used light instead of heavy) and 2 cups of shredded cheddar, a dash of worchestershire, a dash of tobasco, salt and pepper. definitely not the healthiest soup i ever made, but it was delicious!

  3. When making any type of soup that isn’t supposed to be watery you should try starting with a roux with some flour and butter. This way you can make the soup a little bit thicker and avoid the settling of the broccoli and texture issues.

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