February 4th, 2009
Let me begin by saying that this is a very simple soup. Simple to make and simple in its choice of ingredients. But the flavours of broccoli, complemented by the fresh aroma and taste of pepper stand out. It is also quite addictive. Ever since I made this some time ago, I have made it many times more. It’s a wonderful way to add greens to your diet. Add a salad and some bread and you have a perfect, simple and uncomplicated meal.
This member of the cabbage family is packed with calcium, iron, thiamin, riboflavin, potassium and vitamin A & C. No wonder parents in the west force their children into eating it. And no wonder Broccoli consumption has increased all over the world in the recent past, thanks to its acknowledgement by the medical fraternity as a vegetable containing cancer-fighting properties.
Whenever I’m out on a vegetable buying spree, I’m sure to buy broccoli if I spot it. I use it in stir-fries, bakes or simply steamed and sauteed with butter and pepper. Now I’m happy to add this chunky soup to my list of Broccoli Recipes. Simple yet exotic, its hearty, warm and robust flavours are sure to make one happy!
Broccoli Soup Recipe
Select Broccoli heads, which are tight and dark green in colour, without a trace of yellow. Good quality milk and butter increase the flavours and taste of the soup.
2 cups (500ml) finely chopped Broccoli
1 cup (250ml) water
3 cups (750ml) milk
2 tbsp butter
3 tbsp plain flour
1 ¼ tsp salt or to taste
½ tsp freshly ground pepper or to taste
Cheddar cheese (for garnishing) (optional)
Wash the broccoli in a running stream of water. Chop the broccoli really fine along with the tender stems. Discard the hard and woody portions of the stems. A mezzaluna does a great job here and if you dont have one, use any simple chopping knife. In a saucepan, bring 1 cup of water to a boil and add the broccoli. Cook for 2 to 3 minutes until just tender, keeping the green colour of the broccoli intact. Keep aside, uncovered. Heat the butter on a medium flame in a saucepan and when it melts stir in the flour and cook until the butter-flour mixture changes into a nice light brown colour. Lower the flame and while stirring the mixture with one hand, pour in the milk. Continue stirring to prevent the formation of lumps. Raise the heat to medium and bring to a boil cook for 2 to 3 minutes and stir in the broccoli with the cooking water and bring to a boil again. Continue cooking until the mixture thickens for about 3 to 4 minutes. Add salt and pepper. Put the grated cheese in individual bowls (about 2 tbsp per bowl) and serve hot with some bread.
Serves 3 to 4