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October 22, 2005
Carrot soup and Broccoli soup
The basic method for making both of these soups is almost alike, but obviously the tastes are quite different. Cream of vegetable soups are easy to make and delicious served warm as the weather cools.
Broccoli soup
This soup is what I do with the bottom of a bunch of broccoli. The florets are used in another meal, except for a few to garnish.
About 3 servings
1 small onion, peeled and sliced.
3-4 stalks of broccoli (1 bunch) (save florets for another use, reserving one small group of florets for garnish)
1 T oil
1 T flour
2 c. homemade chicken stock
6 oz (1/2 a can) of evaporated milk
seasonings (salt, pepper, Tabasco)
Use a paring knife to peel the broccoli stalks; remove all the woody outer skin to leave only the softer pith. Slice (thickness is not essential, the whole thing will be pureed).
In a heavy Dutch oven, sauté the vegetables in the oil at low heat until the onion starts to become transparent. Don’t brown the vegetables. Sprinkle the flour over them and cook while stirring for a minute or so until the flour is no longer raw. Add stock and milk. Bring to boil, stirring. Let thicken, then reduce heat to a simmer and cook until the vegetables are tender. Strain the solids from the liquids. Return the liquid to the pot, pass the solids through a food mill (or use a food processor – I don’t for this soup.) Return solids to pot. Season to taste. Serve either hot or cold, using the florets (either boiled or cooked in the microwave) as garnish.
Carrot soup
About 6 servings
1 medium onion, peeled and sliced
10-12 oz. (about 5 large) carrots, peeled and sliced
1 medium potato, peeled and sliced
1 T oil
½ tsp. powdered ginger
½ tsp. dried dill weed
1 qt. homemade chicken stock
6 oz (1/2 a can) of evaporated milk
seasonings (salt, pepper, Tabasco, Worcestershire)
parsley or dill weed as garnish
In a heavy Dutch oven, sauté the spices briefly in the oil, the add the vegetables and cook at low heat until the onion starts to become transparent. Don’t brown the vegetables. Add stock and milk. Bring to boil, stirring. Reduce heat to a simmer and cook until the vegetables are tender. Strain the solids from the liquids. Return the liquid to the pot, puree solids in a food processor until desired consistency (I like it very smooth) or use a food mill. Return solids to pot. Season to taste. Serve either hot or cold, garnished with parsley or dill weed.
In both soups, if you’ve used homemade stock and you don’t have health concerns, use a brave hand with the salt. It takes a reasonable amount to flavor a stock. Don’t over-ginger the carrot soup. Ginger is a very strong spice, use too much and that is all you will taste. Use only enough so you can sense its warmth underpinning the carrots.
Obviously, go ahead and use cream instead of evaporated milk if you prefer.
Posted by Leigh Witchel at October 22, 2005 12:04 AM
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Comments
Oh, thank you for peeling the broccoli stems!
My mother learned this a few aeons ago when taking a Chinese cooking class, and it makes all the difference in the world. Let me encourage EVERYone to peel their broccoli stems, whether they're making soup or steaming broccoli for dinner. It really is an amazing and simple thing to do - that makes all the difference in the world. (I said that already. Well, it DOES!!!)
Posted by: Grace at October 28, 2005 10:00 PM