Wednesday, September 21, 2011
Broccoli Soup w Roasted Garlic
I made tonight's soup in an attempt to embrace broccoli, the vegetable I have the hardest time loving but which both of my kids adore.
Happily this turned out really, really good. So good, in fact, that although I was irked by my son's reluctance to eagerly attack his portion, I was more than happy to finish it off for him.
I wound up adding some sauteed mushrooms and shrimp to my bowl, looking for a boost of protein and just ever obsessed with fungi. I actually preferred the soup as prepared, though. The additions just seemed a bit extraneous and kind of covered up the yumminess of the soup itself.
Broccoli Soup with Roasted Garlic
2 tbs. butter
2 medium onions, sliced thin
1 lb. broccoli, cut up
10 cloves roasted garlic**
4 cups low-sodium chicken broth (use vegetable broth or vegan/vegetarian)
1 cup coconut milk
salt and pepper
In a large skillet, melt butter over medium heat and cook the onions until soft. Add half the broccoli and the roasted garlic, sautéing until soft as well. Add the broth and bring to a boil. Reduce the heat and allow to simmer for about 10 minutes.
Add the remaining broccoli and the coconut milk. Bring to a boil again, cooking he newly added broccoli until tender, about another 10 minutes. Puree in blender, and season to taste with salt and pepper.