Creamy Broccoli Soup
There's nothing like a warm bowl of soup in the winter. Although limited (if any) cream is added, this soup is smooth and satisfying.
Makes 4-6 servings
2 heads broccoli, washed and trimmed
32 oz chicken or vegetable stock
2 cloves of garlic, minced
1 medium onion, diced
sea salt and fresh ground pepper
2-3 stalks celery, minced or chopped finely
3 Tbsp olive oil
1.2 cup half and half or light cream
1/2 whole grain baguette, cut into cubes
1 tbsp. olive oil
1 tsp garlic powder
plain Greek yogurt
1 Cup shredded cheddar cheese
In a Dutch Oven or large pot, heat olive oil until hot, add celery and onion, sauté for 3-4 minutes until soft. Add garlic and stir until fragrant- 2 minutes. Pour in stock and add broccoli. If stock does not cover broccoli, add a little more stock or water. Cover and bring to boil, simmer until broccoli is tender, about 30-40 minutes. With a hand stick blender, blend until smooth. OR- puree in a blender carefully, and do not fill until full, if necessary you can do this in two batches in blender. Add back to pot and stir in half and half, if desired. Season with sea salt and pepper- about 1 tsp of each.
For croutons- toss the bread cubes with the olive oil, place on a baking sheet and toast in 375 degree oven until browned and crispy, about 30-40 min., turning halfway.
Serve the soup with croutons, cheddar and a dollop of yogurt.