Broccoli soup

We received a couple stalks of broccoli in our CSA box the past two weeks. I’m not a huge fan of just eating chunks of broccoli be it steamed as a side dish or mixed into something like beef & broccoli. I wanted something a bit different. And easy because I honestly get weary of weeknight cooking.

Broccoli soup was the solution and it was very tasty. This is based roughly on a recipe I found at cooksillustrated.com.

Broccoli Soup

Prep and Cook Time: 20 minutes

Ingredients:
• 2 Tbsp. olive oil
• 1 medium onion, rough chopped
• 1 Hungarian wax pepper, cut into strips and then chopped
• 2 Tbsp. dry sherry
• 1 lbs. broccoli florets, cut into bite-size pieces
• 2 cups chicken broth (we use Swanson “Natural Goodness” low-sodium broth)
• 1 tsp. kosher salt
• 20 grinds of black pepper
• 1/2 cup whole milk

Directions:

  1. Heat the olive oil in a sauce pan over medium-high heat. Add then onions and saute for 3 minutes or so.
  2. Add the pepper and saute another 2 minutes. The onions should be translucent before moving on.
  3. Add the sherry and broccoli. Stir and cook until the sherry evaporate, maybe 30 seconds or so.
  4. Add the broth, salt and pepper. Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
  5. Transfer the broccoli, broth, et al to a blender. Add the milk and puree until smooth.
  6. Taste, season with additional salt & pepper if desired, taste again.
  7. Serve it warm with toasted bread. Ted had his bread with a bit of melted smoked cheddar. I went for the classic butter.

Makes about 3 cups of sauce.

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