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.
Prep and Cook Time: 20 minutes
• 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
- Heat the olive oil in a sauce pan over medium-high heat. Add then onions and saute for 3 minutes or so.
- Add the pepper and saute another 2 minutes. The onions should be translucent before moving on.
- Add the sherry and broccoli. Stir and cook until the sherry evaporate, maybe 30 seconds or so.
- Add the broth, salt and pepper. Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
- Transfer the broccoli, broth, et al to a blender. Add the milk and puree until smooth.
- Taste, season with additional salt & pepper if desired, taste again.
- 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.