At the start of this week, I came down with a sudden and severe throat infection. In fact, even as I type, I am battling a very very sore throat – the kind that even swallowing your own saliva brings about sharp pain. So obviously, I haven’t had much appetite for anything and have been restricted to a liquid diet. Thank God for fish broth and soy milk but I’m starting to get bored. Since I had two heads of broccoli in my chiller, I decided to make a broccoli soup that would glide down my achy throat. However, my taste buds were a lil outta whack so I had to call in my husband when it was time to season it with salt and pepper. We both had it for dinner and he said it was good, so you’ve gotta take his word for it! And you don’t have to wait till you’re as sick as I am to enjoy it. If you want to turn it from comfort food to gourmet soup, you could add goat cheese and toasted walnuts before serving to give it that extra somethin’!
Yields: 4 bowls
1 medium onion, diced
2 heads broccoli
2 tbsp olive oil
Salt and pepper to taste
1. Remove broccoli florets from the head. Cut away the thick layer of skin on the stem and then cut into small cubes.
2. In a medium pot, heat up olive oil and sauté diced onions until they are soft and translucent.
3. Add in broccoli and stir fry for a while. Then add enough water to barely cover all the broccoli.
4. Put the lid on and let it simmer until the broccoli is cooked (~ 10 minutes).
5. Put all the broccoli and onions into a blender and add in half the water. Puree and add more water until the desired consistency. Throw away excess water or add more to achieve the thickness you like.
6. Season with salt and pepper to taste, drizzle some cream into soup and serve hot with a slice of bread.