Broccoli Soup
I can probably count the number of times I’ve eaten broccoli soup on one hand, but yesterday’s veggie pickup was just screaming soup: fresh broccoli, soup celery (little miniature celeries), fresh carrots, green garlic, and fresh dill. I picked up some white cheddar on the way home. I browsed around for a couple of recipes, eventually sort of winging it on my own…
Ingredients:
- three pieces of green garlic (diced)
- diced carrots (half dozen or so)
- diced celery (similar quantity to the carrots)
- diced onions (about half an onion)
- a few sprigs of dill
- a crapton of broccoli
- two cups of grated white cheddar
- half a stick of butter
- five cups of milk
- a couple of teaspoons of flour
- salt to taste
- sri racha (chili paste) to taste
Preparation:
I got the broccoli steaming first, then tossed the butter, dill, garlic and onions into a soup pot on med-high with a couple of teaspoons of flour. Once those were nice and clear, I added the carrots and celery, cooking that for another few minutes. Once those were good and cooked, I reduced the heat to medium and poured in one cup of milk. From here, it was basically a waiting game. As soon as the mixture started to boil, I’d add another cup of milk. Once all five cups of milk had been added and the mixture was boiling again, I added the broccoli (we had a lot, so I just added the florets) and the cheddar—stirring until it was all melted. All that was left was to add salt and a couple of squirts of sri racha until I had the taste how I wanted it.
Good stuff!
