Come Winter and soup becomes an integral part of our dinner menu. And when you are making a soup every evening you want it to both look and taste different from what you made the previous day. Variety helps make the meal more interesting, "soup of the day", becomes the topic of discussion around the dinner table( keeps the boys from squabbling) and these days provides 'fodder' for my posts. There are times when I get so excited with my new find that I forget to click a picture. By the time I realize this, it is all gone.
Typically a clear chicken soup works best for that stuffed nose and sore throat. Add some boiled noodles/wantons or vegetables to that and you have a complete meal.
When it comes to vegetarian soups the thick, creamy ones tend to be more popular. They have more body and are quite filling. You could make a thick soup with just about anything; potato, broccoli, mushroom, cauliflower, peas etc.
Broccoli soup is quick to make and has a rich, creamy texture. My husband insists I have added some cream when there really is none. As with most other soups this goes well with a warm salad and some garlic bread/soup sticks
Cream of Broccoli Soup
Broccoli: 1 small sized, cut into small sizes florets.
Milk: 1 cup
Onions: 2 medium sized, finely chopped
Salt: 1 tsp
Pepper: 1 tsp
Butter: 1 tsp
Heat the butter in a kadai. Add the onions and saute till the onions turn glassy. Add the Broccoli. Saute for a while. Add the salt and pepper. Cover and cook till done. Allow it to cool down. Keep a few small pieces for the garnish and puree the rest in the mixie.
Put this mixture back on the stove. Add one cup of water and one cup of milk. Mix well and cook on slow flame for about 10 minutes. Garnish with the fried Broccoli and serve hot.
The soup looks a beautiful light green color and cues health. You could substitute the butter with some olive oil or any other refined oil.
There is nothing like a steaming hot bowl of soup on a cold winter night or a damp rainy one. It comforts from within. You feel its warmth as it flows down the throat and leaves you satiated. But if you were me, you would be asking for more.
Bon Apetit and Happy Cooking!