The first storm of the season hit Lebanon this week, which I welcomed with a hearty bowl of broccoli soup.
Thick enough on its own, this soup only warrants a little bit of cream – too much and it’ll start to taste like chowder.
Serve it alongside a grilled cheese sandwich as a green alternative to tomato soup, or keep it simple with some high-quality bread and butter.
Broccoli Soup
Ingredients
2 tbsp butter
1 large onion, sliced lengthwise
2 cloves garlic, chopped
800 grams or 1 ¾ lbs broccoli, broken down into florets, with a about 2 inches of stem per head, chopped into ½ inch cubes
2 cups water
1 tsp apple cider vinegar
1 tsp whiskey (optional)
1 tsp honey
3 cups vegetable stock
salt and pepper to taste
2 tbsp sour cream or heavy cream
½ cup grated cheddar cheese (optional)*
*I personally find this muddies the flavor, but some people like it. Be sure to taste the soup before adding any cheese to make sure it’s the direction you want to go in.
Instructions
1. Melt the butter in a large soup pot and sauté the onion, garlic and broccoli until the onion softens. Add a pinch of salt and a few grinds of black pepper.
2. Continue sautéing until the onion starts to brown, about 10 minutes.
3. Add ½ cup water, apple cider vinegar, whiskey, and honey. Continue to sauté for about two minutes, scraping the bottom of the pan.
4. Add the remaining 1 ½ cups water and the vegetable stock and bring to a boil.
5. Simmer uncovered until the broccoli is soft enough to easily spear with a fork.
6. Using a hand blender, blend until smooth. Add water or cook the soup down until you reach the desired consistency.
7. Add the sour cream or cream and cheese. Adjust seasoning to taste.
theyellowlunchbox 