Recipe: Cream of Broccoli Soup (without the cream)
The Yankee Crafty B*tch shares how to make a no cream of broccoli soup.
Our CSA (community supported agriculture) share is teeming with broccoli right now. It’s the most beautiful fresh, green, and vibrant broccoli we have ever seen and even more noteworthy, it is the largest heads ever! Our options for using the broccoli before it went bad were #1) eat it with every meal for 4 days straight or #2) make one impressive broccoli dish. Since fall is officially in the air and the nights are getting chilly, our minds immediately went to cream of broccoli soup. But since I don’t eat cream, here is my version, or in other words, no cream of broccoli soup. Hope you enjoy!
What you’ll need:
3 medium potatoes
1 T olive oil
4 cups chicken broth
2 cups of milk alternative (I use coconut milk, the kind in the carton, not the can)
1 very large head of broccoli
salt and pepper to taste
What to do:
Heat the olive oil in a large soup pot. Chop the onion and saute in the oil. Meanwhile peel and chop the potatoes and then add to the oil for a couple of minutes. Add the broth and bring to a boil. Boil for 10 minutes or so until the potatoes are cooked through. Remove from heat and let cool. Once the soup has cooled enough, puree in a blender or with a hand blender. Return the soup to the pot and stir in the milk, broccoli and salt and pepper. Return to a boil and cook for another 5 minutes or so or until the broccoli is done.
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