Anyway I digress. Today I was supposed to cut-the-lawn, but the lawn mower wouldn't start, so while I hooked it up to the little charger gizmo I flounced around looking for something to do. An examination of the refrigerator revealed 2 full stalks of broccoli and 1 full broccoli complete with florets.
Don't throw those stalks out, I am going to show you how to make a really smooth and spicy broccoli soup.
You will need
a 10" skillet, I prefer stainless steel
3 broccoli (2 just using the stalks, but not last two inches, and 1 head of chopped florets, which you hold back)
5 tablespoons butter (hold 2 tablespoons back)
1 onion, sliced
1/4 teaspoons each of, powdered ginger and cayenne pepper
2 teaspoons each of, cumin, coriander and turmeric
4 cups chicken stock or vegetarian stock
2 potatoes and 4 carrots, peeled and diced (hold 2 carrots worth back)
2 or 3 cloves garlic, just peeled
2 oz reduced fat cream cheese
1 cup of reduced fat milk
12 cherry tomatoes, halved
|Liquid has been added|
Now add the 4 cups of chicken stock, put the lid on, and
set at a low setting, and allow to simmer.
Okay, lawnmower should be charged, I'll be back in half-an-hour......
|30 mins later|
I'll just run out and do a little weed-whacking in the yard while I'm waiting for the contents to cool down.....
When the liquid is cool enough not to melt your blender, give it a good mix on the puree cycle, and at this point you want to add the 1 cup of milk and the 2 oz cream cheese.
|The finished soup|
You could make it heartier with diced sausage, black beans or even some cooked rice for a late night supper. Or drizzle it over cooked pasta.
Serve with crusty loaf. It's delicious, bon appetit!
......now where did those gardening gloves get to...