December 13, 2010
Winter has arrived. Gone are the cool, crisp evenings of fall which have been replaced with frigid, toe numbing winter nights that have me snuggling beneath my comforter for warmth. Christmas is my favorite time of the year, but the weather is not. I can overlook this minor flaw, when I am distracted with adorned Christmas trees and twinkling holiday lights. In December, the weather is "festive", as we drink warm cups of hot chocolate speared with a candy cane, and tug on our mittens to go sledding. The snow is pristine white and the words to "I'm Dreaming of a White Christmas", play incessantly over the radio.
In January and February however, winter is now an unwanted step-child that we can't wait to get rid of. The lilly white snow has become dirty, making you track muddy footprints through the house, the weather turns your nose an unbecoming shade of red, and instead of feeling like a Christmas elf, you now resemble Grumpy the dwarf. Well, that's what winter is like for me anyway:) So, I enjoy the season while it lasts and when cold weather hits, I invariably make a pot of warm, comforting soup. This broccoli soup is a recipe I've posted before, but it sounded good for lunch today and I thought it yummy enough to revisit.
Creamy Broccoli Soup
Now puree the soup until smooth. I used a stick blender, since this is one of my favorite kitchen appliances. It is much quicker and less messy than using a blender. The soup should now be nicely thick, but if you find it too thick you can add some hot water until you reach your desired consistency. If it is too thin, then continue cooking it uncovered until the liquid is reduced. At this point, taste the soup and add more salt and freshly ground black pepper to taste. Now the soup can be served as is, or if you want a richer, creamier soup, swirl in half of the cream (or half & half) and heat through. Serve immediately. You can add another swirl of cream for looks, with some freshly ground pepper. Or you can sprinkle some grated cheddar cheese, then eat with a yummy crusty bread.
*Recipe Tip: Store leftovers tightly sealed in the refrigerator. This soup tastes even better the next day, after the flavors have had time to settle in overnight. This recipe makes a large batch of soup, so leftovers can be frozen.
* Slow Cooker: You can easily make this in your slow-cooker. Just add all the ingredients into your slow-cooker pot. Cook on low for 6-8 hours. When ready to eat, use a stick blender to puree the soup until smooth. Add more water to reach your desired consistency if desired. and salt/pepper to taste.
Source: (adapted from Apples For Jam by Tessa Keiros)