Thanksgiving is coming for Americans.* In the spirit of Thanksgiving, I decided to share with you my recipe for cream of broccoli soup.
I shall return to Arthur Gould Lee's No Parachute next time.
Keith's Too Easy Cream of Broccoli Soup
recipe requires a large, heat-proof blender. Mine is a Braun and the container is pyrex. This recipe does not scale; that is, you
cannot double the recipe. You must make multiple batches.)
1/2 medium onion, sliced
1 t salt
1 small carrot, sliced (or 1/2 large carrot, sliced)
1 rib celery, sliced
1 T olive oil
1 clove garlic, mashed
1 jalapeno pepper**
a 3-quart pot, heat the olive oil over high heat. Add the onion, salt,
carrot, and celery. (For more flavor, caramelize the onion before you
add the carrot and celery.) Last, add the garlic (mashed on the cutting
board with the flat of your chef's knife) and the jalapeno. You don't
want the garlic to burn (trust me; you really don't want the garlic to
burn), so cook it for not more than 1 minute. Then add
2 C water
1 crown broccoli, quartered
I trim, peel, and slice the broccoli stem and add it, too.
covered on low heat. How long? Oh, an hour, maybe two. Who cares.
You cannot overcook this. As long as there is water in the pot,
everything will be fine. When you can poke a blunt chopstick into any
piece of vegetable, the veggies are ready for the next step.
the veggies and liquid into a large blender. Grind some fresh black
pepper into the blender. Put the cover on the blender and cover the top
of the blender with a tea towel. Start the blender at low speed and, step by step, increase
the speed to its highest setting. While the blender is running
at its highest speed, pour in
1/2 C cream.
will be tempted to substitute milk or some other dairy product or (gag)
soy milk. Don't. The cream will capture air and add volume and
lightness to the soup.
Serves four . . . or me. (I like this soup a lot.)
* Canadians, you've had your Thanksgiving already, but you can still enjoy this soup.
heat is not your thing, you can leave out the jalapeno. Or you can
seed the jalapeno and caramelize the hulls for a surprising smoky
flavor. (I find the jalapeno does not add much heat, but it acts as an aromatic to carry flavors to the palate.)