Broccoli Soup
Years ago, I made a delicious Broccoli soup with a roux, milk and potato as the base. I made a frittata with broccoli and onion, topped with sauteed mushrooms and crisped up ham slices. Absoltuely awesome, but I had lots left over.
I started off by mixing up a roux with the onion, 2 Tbs of flour and grape seed oil. I added in penny sliced stalks and cubed potato and cooked for about 2 minutes. I slowly added two jars for homemade chicken stock and a bit of water and boiled the whole thing for 15 minutes. Then, I added the tops and 1 tsp of thyme and boiled for another 5 minutes to soften them. Then I pureed the whole thing with a hand-blender and seasoned with sea salt and cracked pepper. It was so easy to make!
I served it up in a bowl with a grain bread – Steve really like it.
