04 January 2009

Cream of Broccoli soup

It's been nearly 2 years since I've posted anything new. That's how good this soup is.

2 tbsp Butter
1 tsp mustard powder
1 tsp + 1 pinch tarragon
1 1/4 cup yellow onion, chopped (about 1 large onion)
3 garlic cloves, minced
1 1/2 lbs broccoli, chopped, stems sliced thin
5 cups chicken broth
3 tbsp white wine
1/4 cup heavy cream
1 lime, juiced
1 pinch red pepper flakes
salt and pepper to taste
Bacon, fried and crumbled for garnish

In a stock pot, melt the butter and saute the onions and garlic until translucent. Add mustard powder and 1 tsp tarragon, stir to combine. Pour in wine and reduce by half.

Add broccoli, chicken broth and red pepper flakes to mixture. Stir to combine and when soup boils, reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until vegetables are tender and crush easily on the side of a spoon.

Using an immersion blender cream the soup until all large chunks are gone. If you don't have an immersion blender, transfer soup in batches to a blender and then return soup to the stock pot. Don't fill the blender up too far, as hot soup will expand when blended. Seriously though, just get an immersion blender.

Once blended, add in cream, lime juice and pinch of tarragon, blend to combine and add salt and pepper to taste. Serve with garnish of crumpled bacon.

Serves 6 hungry people, or 8 children.