Creamy cream-free broccoli soup recipe
Do you really want to know about this creamy broccoli soup that isn't packed with cheese and heavy cream, or do you want to know more about the beautiful coaster that's sitting under the soup bowl? (The coaster. I knew it.) Our granddaughter, age 10, who is into crochet big-time these days, and her talented mom gave me for Chanukah a bag of "props for soup", and I couldn't be more proud to show you the first one. Do you blame me for making a soup to match? A brief encounter with a parmesan cheese rind gives this soup its goodness without adding a lot of fat. (If you live near a good Italian market, you might be able to buy a bag of cheese rinds to keep in your freezer.) Even if you haven't loved broccoli soup in the past, please try this soup. It will make you happy.
Creamy cream-free broccoli soup
2 tsp olive oil
2 tsp butter
12 oz broccoli crowns
2 small potatoes (Idaho or Yukon Gold), cubed
1 small onion, chopped
5 cups chicken or vegetable stock (store-bought or homemade)
Small piece of parmesan cheese rind
1/4 tsp urfa pepper or mild red pepper flakes, or more to taste
1/2 tsp kosher salt
1/4 tsp fresh black pepper
Heat the oil and butter in a Dutch oven or heavy stock pot. Sauté the broccoli, potato chunks and onion for 2-3 minutes, until the onion is translucent but the vegetables have not begun to brown.
Add the stock. Bring to a boil, then reduce heat to simmer, cover, and cook for 10-15 minutes, until the potato is quite soft.
Remove the pot from heat, and use an immersion blender to purée the soup. (Or, allow the soup to cool slightly and purée in batches in a stand blender.)
Return the soup to the stove top over low heat, and add the cheese rind and urfa biber or red pepper flakes. Bring to the simmer, cover, and cook for 10 minutes. Season to taste with kosher salt and black pepper.