Broccolette Soup

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.