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The Cook Stove / Soups
From the Kitchen of Chef Cody T. Douglas The Art of Flavor
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Procedure |
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Broccoli Heads
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3 |
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Wash & cut (set aside) |
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Onions
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1/2 Red |
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Med dice |
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Carrot
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1 |
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Slice on diagonal thin |
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Celery
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1 |
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Slice on diagonal thin |
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Butter
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3 Tbls |
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Melt over med-low heat in stock pot |
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Add onion, carrot, celery-sweat until tender-5 min. |
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| Salt |
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1/2 tsp |
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Add |
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| Pepper |
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1/2 tsp |
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Add & mix, cook 5 min |
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| Flour |
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2 Tbls |
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Add & mix, cook 3 min |
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| Vegetable Stock |
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32 oz |
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Add 8 oz & mix, let simmer 3 min, add remaining stock. |
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Increase heat to med |
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Add broccoli, low boil for 30 min |
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Remove from heat-using a hand masher/food processor/boat motor, blend until desired consistency & texture |
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| Half & Half |
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1 cup |
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Return to low heat, slowly add cream & sour cream, stirring |
| Sour Cream |
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4 oz |
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until blended. |
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| Cheesy Soup: |
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Extra Sharp Cheddar or Smoked Gouda |
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In a separate bowl, grate cheese, temper with one cup of broth, wisk until smooth & blended, add to stock and wisk. How cheesy do you want it? 1/2 to 1 cup should do. |
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| Reminders: |
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A sauce will never reach its full thickness until it comes to a boil (light simmer). |
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| Serving Suggestions- |
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Ladle soup into serving bowl and top with croutons and fresh basil. |
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Side Dish-
Garlic toast
Tossed green salad
Ceasar salad
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Wine-
Merlot or Syrah (I prefer a northern Calif. wine) |
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Alternatives:
Any other green or white vegetable may be used instead of broccoli. |
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