I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Monday, November 22, 2010

Cream of Anything Soup

2 TBSP butter
1 onion, roughly chopped
1 stalk of celery, roughly chopped
8 cups almost any veggie, I like broccoli
3 cups chicken or veggie stock
2 TBSP parsley, minced
2 cup cream
salt & pepper TT

Sweat the onion and celery in the butter, add the broccoli and then add the stock (stock level should be below the broccoli mixture in the pot to avoid a thin soup). Bring to a boil, reduce to medium heat and cook until broccoli is tender. Puree ingredients with the parsley (makes it greener looking) in a blender, add the cream (a little at a time to avoid a thin soup), and pour back into the pot. Season, reheat, serve.

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