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