Wife Jan just had temporary crowns put in, so she is having trouble chewing. I am planning to make a ham and sweet potato dinner—I will be mincing her portion of ham. Normally, I would simply steam some broccoli, but I suggested broccoli soup instead—wife agreed.
Karl’s Broccoli Soup
2 Tbs. European style butter
1 cup yellow onion, diced
½ cup celery, diced
3 cloves garlic, sliced
3 cups broccoli, chopped
14.5 oz. chicken broth
1 Tbs. Better than Bouillon, chicken, low sodium
3 Tbs. AP flour
½ cup milk
black pepper to taste
Kosher salt to taste
1. Melt the butter in a soup pot and sauté the onions and celery until just picking up some color.
2. Pull the vegetables to the sides of the pot and sauté the garlic in the hole in the center until fragrant, about one minute.
3. Add the broccoli stems and continue sautéing for another 2-3 minutes.
4. Add the chicken broth, Better than Bullion, and broccoli florets and simmer for 10-15 minutes, until the broccoli is tender.
Tip: Do not overcook the broccoli.
Note: Better than Bouillon has become my new favorite ingredient for chicken dishes. It adds a “long, slow-cooked” flavor to dishes that take only a few minutes. Do not add too much, as it is very salty—even the low sodium version.
5. Put the flour and milk in a lidded jar and shake to combine thoroughly.
Note: I used lactose free 2%, but—if you do not have issues—feel free to use heavy cream.
6. Pour the soup into a standing mixer and blend briefly.
Tip: You do not want to completely puree the soup, but you want most of the big chunks broken up.
7. Return the soup to the pot and pour the milk and flour mixture in.
Tip: Stir constantly while adding the thickener.
Note: Consider using a fine meshed sieve, while adding the thickener. Sometimes the flour is not completely mixed into the milk and your will get clumps of wet flout that will boil into doughy lumps.
8. Add the pepper and salt to taste and heat until thickened.
9. Serve warm.