cream of broccoli soup

Tessa Kiros says, “This is such a simple soup, consisting of a few ingredients, and it is a perfect example of how good some straightforward things can be.”

Broccoli Soup

Apples for Jam

by Tessa Kiros

(Serves 6)

 

6 cups chopped broccoli

7 cups cold water

salt

2 medium potatoes, peeled and cut into big chunks

1 red onion, peeled and quartered

3/4 cup heavy whipping cream

freshly found black pepper

Save a handful of the florets and put the rest in a large saucepan with the potatoes and onion. Add 7 cups of cold water, season with one or two teaspoons of salt, and bring to a boil. Skim the surface if necessary. Lower the heat slightly, and simmer uncovered for about 45 minutes. Add the other handful of florets 10 minutes before the end of this time. You should be able to squash the broccoli easily on the side of the pan with a wooden spoon.

Puree all of this in a blender until it is completely smooth (and hope that you didn’t get a woody broccoli to start with). It should be thick, but if you find it too thick then you can add some hot water. If it is too thin then carry on cooking it uncovered for a while to reduce the liquid. Add salt until you can really taste the depth of the broccoli. Swirl in half the cream and heat through. Serve immediately, with another swirl of cream through each portion and a good grinding of pepper for those who like it.

This is so delicious and even appreciated by the non-vegetable enthusiasts in my house.  🙂

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