Broccoli Soup

Alright guys, since it is a cold and rainy day here in Chicago, I went ahead and made this yummy soup again for dinner.  Here is the recipe I got a while back from my favorite food blog, www.justcookalready.com

(my notes are in red)

Broccoli Soup

2 T butter

1/2 cup cream,heavy  (I ommit this - instead just add fat free half and half until the soup looks a little creamy color)

1 onion, chopped

half-n-half - see my notes above

1 russet potato, peeled & chopped

nutmeg to taste (I ommit this too)

6 cups canned chicken stock (I just do 6 cups water + 6 chick bullion cubes)

3 cups chopped broccoli florets and stems

salt & pepper to taste

In a large pot, melt butter & cook onion until tender over medium high heat.

Add hot stock & bring to a simmer. Stir in broccoli and return to a simmer. When potato and brocolli are tender, puree in batches in a blender, magic bullet, or food processor. You can puree until creamy or leave it a little chunky, how I like it.  Return to pot and add half and half. Season to taste.  

{sometimes with this i like to make a roux to make it even creamier.}  (Roux - in a seperate small saucepan, melt 4 tablespoons of butter, wisk in 6 tablespoons of flour.... or just melt butter in microwave then wisk in flour.  Add/wisk this mixture to the soup to make the soup creamier.)

My boys love this soup, especially with homemade bread.  When Davis gets really excited about something, he twirls his wrists and ankles in excitement.  Tonight he was so giddy again with this soup, his hands were out of control and knocked the bowl of soup all over me.  I am covered in green mush.  Anyway, enjoy.  

Here is the bread we love to eat with our soup.  This recipe is from Grant's sister, Gwyn, and it is so good...always a crowd pleaser.

PEASANT BREAD

1 pkg yeast

2 C warm water

1 T sugar

2 t salt

4 C flour

olive oil

cornmeal (optional)

melted butter

Dissolve yeast in water, sugar and salt.  Add flour and stir until blended, do not knead.  Dough is very wet.  Cover and let rise 1 hour or until doubled in size.  Flour hands, remove dough and place 2 rounds on oiled cookie sheet, sprinkled with cornmeal.  Let rise another hour.  Brush the top with melted butter and bake at 425 for 10 min.  Reduce temp to 375 and bake for another 20 minutes.  Brush again with butter and serve warm.