Broccolette soup
Adapted from Down Home with the Neely’s: Broccoli Soup
Ingredients
4 tablespoons Butter
1 large Onion, diced
2 Carrots, chopped
2 Garlic Cloves, chopped
1 ½ lbs Broccolette, roughly chopped
1 teaspoon Red Chili Flakes
Salt and Pepper
¼ cup Sherry
4 tablespoons Flour
4 cups Chicken Stock
½ cup Milk
Directions
Melt butter in a heavy medium pot. Add onions and carrots, sauté until onions are translucent, about 4 minutes. Add garlic, broccolette, chili flakes, and salt and pepper. Saute for 6 more minutes. Pour in sherry. Once sherry has reduced, add flour. Let cook for 2-3 minutes. Slowly pour in chicken stock while stirring. Once all chicken stock is added, cook for 20-30 minutes. Blend soup either in blender or with an immersion blender. Stir in milk.
Serve with crostini (or crackers) and parmesan cheese (optional).
The Verdict
I made this because we had a bunch of leftover broccolette that I had blanched and sautéed with garlic and chili flakes. It worked out really well using it up in this soup.
I like cream of broccoli soup, so I expected to like this. It turned out even better than I expected. Lots of broccoli flavor, creamy. Nice heat.
It was served with crostini and a sprinkling of parmesan.
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