February 16, 2010

Broccoli Cream Soup

broccoli cream soup

I'm not one who makes soup often. Correction, I make soup, but usually from a can or a package. I suppose this is kinda humorous considering I'm into "from scratch" recipes.

But, why spend all that time making soup when you can get really great-tasting soups from packages and cans? I also consider soup to be a prelude to the entree, so I rather spend my time making the main meal. I know... poor soup, it's like a second class citizen in my home.

So, I compromised here. I "made" this soup but I used a store bought broth :) ALMOST entirely homemade.

...

Broccoli Cream Soup
makes 8 one cup servings

2 medium sized carrots, chopped
1 medium onion, chopped
2 celery stalks, chopped
3 tbsp oil

1 carton (900ml) vegetable broth
1/2 cup brown rice
5 cups of fresh broccoli, chopped

2 cups milk
1/4 cup parmesan cheese, grated

In a large pot, cook carrots, onions and celery in hot oil for a few minutes. Add broth and bring to a boil.

Stir in rice and cook for 30 minutes, until rice is almost cooked. Add broccoli and reduce heat to simmer for another 10 minutes. Or until broccoli is softened.

Puree soup with a hand blender (food processor or blender).

Add milk and cheese and until heated throughout. Serve.

Recipe adapted from: No Cream Creamy Broccoli Soup, Kraft what's cooking Winter 2006 magazine.
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