Thursday, February 4, 2016

Cream Of Broccoli Soup

 I recently bought a new immersion blender so that I could make creamy soups/dips/smoothies. Now that I have this magically gadget I knew it was time to put it to the test and make some soup. I made this soup a couple weeks ago and on this cold week it is the perfect time to share this tasty recipe with you. This soup is actually really healthy as I substituted a lot of heavy items like cream for skim milk and such.

What you need~                                      
1 tablespoon butter or olive oil
1 onion (diced)
3 tablespoons all purpose flour
3 cups chicken broth
1 cup skim milk
3 cups fresh broccoli
1 cup kale (can just use another cup of broccoli if you wish)
1/3 cup crumbled goat cheese 
1 teaspoon grated lemon zest
Salt and pepper to taste

Melt butter or add oil to a large saucepan/stock pot over medium heat. Add onion and cook for about 5 minutes until soft. Add flour and cook stirring constantly for 1 minute. Gradually add your broth stirring as you go. Stir in milk and bring to a boil.

Reduce heat to a simmer stir until thickened for about 2 minutes. Add broccoli/kale and simmer until tender for about 10 minutes.

Remove pan from heat. Let cool for about 5 minutes. Stir in goat cheese. Use your immersion blender to blend the soup to a puree. Once completed (this took about 5 minutes) add the lemon zest, salt and pepper. Reheat but do not allow the soup to boil.

HINT: If you do not have a fancy hand immersion blender you can use a normal blender. Do it in small batches and return to pan slowly.

It is so creamy and this made enough for both Ryan and I to have a large bowl. I will be making this again for sure.

Until next time~
XoXo Emily

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