Sunday, February 26, 2017
Broccoli and cauliflower soup
The broccoli was on sale. Two for one read the sign at Remark. I got two. And the cauliflower was on sale as well. I bought one. And then I took all home, put all in the fridge and discovered I already had both broccoli and cauliflower in the fridge.
By the time the old veggies were eaten, the new veggies were old. Oops. Hating waste, I decided to put my aging purchases to immediate use. I made broccoli and cauliflower soup.
I chopped one small onion and three garlic cloves and dropped these into a deep pot with a splash of olive oil. With the onion turning translucent and the garlic taking on a deep toasty tone, I tossed my broccoli and cauliflower into the mix. Both the broccoli and cauliflower were, of course, chopped into large chunks. When the cauliflower started to show signs of being pan roasted, I dumped 900 ml of chicken stock into the pot. Then I immediately added 500 ml of 1% milk to the mix. I placed a cover on the pot and left all to simmer.
Half an hour later all the veggies were tender. Using a handheld blender I turned my bubbling mixture into thick, smooth soup. My wife liked the result but I found it wanting. I sprinkled a little paprika and a little herbs de Provence into the pot. I made sure to taste the soup as I went as both can pack a strong punch. Too much would overpower the simple flavour undertones on which my soup was based.
At the table I added a swirl of no-fat sour cream and a sprinkle of grated Parmesan cheese. A quick pass of the pepper grinder and the soup was ready to enjoy.
I've got enough soup to last for days and the cost was minimal.