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Cream of Broccoli Soup

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Cream of Broccoli Soup

Val MacDonald

I played around with a recipe I found on the Internet, and came up with this wonderful soup.  I am going to share the recipe with you.  It is important to note that the main ingredient of this soup is the home made chicken stock.  I will include the recipe for this, as well, because to buy commercially prepared chicken stock is to not do this recipe any justice.  So, here it is;

Val’s Cream of Broccoli Soup

Ingredients

4 Tbsp butter OR coconut oil (butter is best for this recipe)

2 large heads broccoli, florets divided

1 red onion, finely chopped

4 stalks celery, finely chopped

4 carrots, peeled, finely chopped

6-8 garlic cloves, minced or crushed

1 leek, chopped

6 Tbsp freshly chopped parsley

6 Tbsp freshly chopped basil

1 Tbsp freshly finely chopped rosemary

6 Tbsp any kind of  flour

8 cups home-made chicken or turkey stock (store bought sucks, trust me, make your own stock)

2 cups any kind of white wine

4 tsp sea salt, OR 3 tsp sea salt and 1 tsp dulse flakes (seaweed)

½ tsp ground pepper

1 tsp ground cumin

1 cup coconut cream* or dairy cream

Cooked chicken pieces (optional)

Directions

 1.      Melt butter in a Dutch Oven or large pot over medium heat.  Add onion, celery, carrots, garlic, rosemary, and leeks.  Stir fry until soft, approximately 10 minutes. 

2.      In the meantime, steam broccoli until soft, approximately 5 minutes.  Chop broccoli into smaller pieces.

3.      Add broccoli to vegetable mixture.

4.      Add flour and stir.  Add chicken stock and wine. Add dulse flakes, if using. Add cooked chicken pieces, if using. Bring to boil, cover and simmer for 15-20 minutes.

5.      Add salt, pepper, cumin, basil and parsley. Stir.

6.      Add coconut cream, stir and heat through.

*for coconut cream, you can use the top part of what is in a can of organic coconut milk, or you can purchase coconut cream by itself, although it is not as commonly found.

Homemade Chicken Stock

 3 chicken carcasses; can also use bones from the butcher (include chicken feet if you want broth quite gelatinous, which is particularly healing for gut issues), or a whole free-range chicken.

1 large onion, peeled and cut in half

2 carrots, peeled

1 tablespoon black peppercorns

5-6 bay leaves

¼ cup apple cider vinegar

Water to fill pot

 

Directions:  Put all ingredients into a stock pot, or a Dutch oven-type pot.  Fill with enough water to allow room for boiling (about 3 inches).  Turn stove onto medium-high and bring to a boil.  Allow to boil hard for half an hour, uncovered.  Then turn heat down to medium-low, cover with lid and simmer for 4-5 hours.  You can add more water as it boils down, to fill pot, but only do this once as you are trying to concentrate the flavour. 

After you have simmered your stock, it is time to remove the bones, etc. and strain the stock.  If you are using a stock pot, lift the insert out of the pot and discard the contents.  If you are using a regular pot without the insert, use a colander over another pot or bowl big enough to hold the stock, and drain the contents of the pot into the colander.  Whatever is left in the colander gets thrown into the garbage.  The stock is now in the second pot or bowl.

Take the stock and strain it through a sieve into glass jars.  These jars can be stored in the refrigerator or the freezer, and the stock can be used within 5 days if stored in the fridge, and within 2 months if stored in the freezer.