I made a great cream of broccoli soup, following Bittman’s How to Cook Everything: Simple Recipes for Great Food
Cheesy Cream of Broccoli Soup
Ingredients
- 4 cups chicken broth
- 1 pound about 4 cups of vegetable, trimmed and chopped
- 1/2 cup rice
- salt and pepper to taste
- 1/4 to 1 cup cream or milk
- 1 cup shredded Cheddar cheese
- minced fresh parsley for garnish
Instructions
- Combine the broth, vegetables, rice (or potato) and bring to a boil. Turn down and simmer about 15-20 minutes, until the vegetables are very tender.
- Puree with an immersion blender or food mill or regular blender (let it cool a bit first for anything other than the immersion blender). Taste and add salt and pepper as needed.
- Add the cream. Add the cheese and stir until melted, then garnish with fresh parsley.
Notes
I used chicken broth because I had it. You could easily substitute vegetable or beef broth for a different flavor, or even water for a somewhat plainer one. I used the rice for a thickener. His other option is a potato, peeled and quartered.
I used the full cup of cream AND added the Cheddar cheese because I felt like it.
It was awfully tasty!
[…] to room temperature while I chopped the vegetables and mixed up the dressing. I was serving with a cream of broccoli soup and some fresh sliced […]