Thursday, August 25, 2011

Cream of Broccoli Soup From Kristi's Kitchen


6 c. well-seasoned organic chicken stock (seasoned with sea salt, garlic powder & onion powder OR Herbamare Seasoning to taste)
1 large OR 2 medium crown of broccoli with stems, broken down
1 c. organic heavy cream
1/4 tsp. celery seed
1/2 c. grated organic cheddar cheese (optional) Beyond Organic Really Raw Cheddar is best!


-Separate broccoli florets from stems, reserve half of florets whole
-Process stems and other half of florets in food processor
-Bring seasoned stock to a boil
-Combine processed broccoli & whole florets into boiling chicken stock
-Simmer on medium heat for 15 minutes or until broccoli is tender
-Remove whole cooked broccoli and set aside
-Transfer mixture to the blender and will need to do this in 2 batches (BE SURE  your blender lid is securely on and cover top with a towel -if not you will have a nice broccoli splattering all over your kitchen...ASK ME HOW I KNOW THIS!?!??! )
-Return puree and whole florets to the pot
-Stir in cream and celery seed
-Add in cheese and stir until completely melted
-Adjust seasoning to taste

Serve hot and Enjoy!

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