Sunday, October 29, 2006

 

With all our fall veggie bounty from the farm and the cool weather lately it was high time for a new soup. The plan at first was cream of broccoli soup, plus we had a lot of carrots so we thought that'd be a nice addition. The night we were making the soup was also a farm pickup and we were lucky enough to receive some celeriac. We both have a thing in that we like the flavor celery adds to soup but we don't like eating stringy celery pieces. Celeriac solves this problem, it has the exact same celery flavor packed in a nice root vegetable, it cooks up similar to potatoes but more solid and more smooth in texture, which is perfect. I know that celeriac looks really really funky, but I highly recommend it if you ever find some at the store.

The soup turned out excellent here's our final recipe:

1 onion
2 small heads of broccoli
3 medium carrots
1 medium celeraic
2 tsp salt
2 tbsp flour
1/2 gallon of milk (I used 1-2 cups less than the full 1/2 gallon)
3/4 cup light cream
1 1/2 cup shredded cheddar cheese
salt and pepper to taste

Sweat chopped onion, carrot, and celeriac for 15 minutes with 2 tsp salt. Add chopped broccoli and sweat for an additional 5 minutes or until all the veggies are soft. Sprinkle flour over veggies and cook for 2 more minutes. Slowly add milk and simmer lightly for 30 minutes. After soup is cooked add light cream and slowly add in cheddar. Salt and pepper to taste. Serve.

Comments:
I have never had success with cream based soups. This one looks good though. perhaps i'll give it a shot.
 
Hey, thanks for the recipe. Those are lovely. I’d tried some of them and succeeded to make tasty food. Thank you.
 
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