Friday, March 9, 2012

A Need for Green-Broccoli Soup

I'm still thinking about what to prepare for our St. Patrick's day feast.  I'm leaning away from a corned  beef brisket since we'll only be two.  However, that would mean we'd have no leftover brisket for the baker to prepare his delicious sandwiches from later in the week.  Of course, there's always the deli corned beef.

In the meantime, I felt we should start putting something green on the table and sat down to make a grocery list.  In checking the crisper drawers and pantry, I found I had all the ingredients to do a cream of broccoli soup.  I use the word "cream" lightly because, well it is very light on cream.  In fact, it has no cream at all--just a dollop of half and half.  It's delicious!  I'm eating the soup as I prepare this post.

The soup is my need for something warm as well as green.  After some spectacular weather--Wednesday graced us with a high of 65--today is windy and cold.  Truly we don't need cold weather to enjoy a good bowl of soup around here.  In fact, we enjoy it year around.

Here is today's bowl:

Broccoli Soup from refrigerator and pantry

Broccoli, about 1 pound, separated into florets with stems peeled and rough chopped
1 medium potato, peeled and cut into 1 inch pieces
1 medium onion, peeled and cut into 1 inch pieces
2 cloves garlic, peeled and cut in half
1 quart of good chicken or vegetable stock (I used chicken)
Salt and Pepper
Half and Half, about 1/4 cup

Put all ingredients, except salt, pepper and half and half, into a large pot, bring to a slight boil.  Lower heat, cover and simmer until the vegetables are soft.  Salt and pepper to taste. Puree with an immersion blender (or regular blender/food processor).  If you have an immersion blender (I don't know what I did without one), you can puree it right in the pot and cleanup is a breeze!  Add half and half to taste.