In the long cold days of winter there is nothing more soothing than sitting down to a warm bowl of soup and a glass of wine. Soups chock full of ingredients and flavor are hearty and heating, yet sometimes a simple soup that highlights the goodness of one or two vegetables is the only way to go. I first heard about this technique when I read French Women Don't Get Fat.
Apparently one of the reasons French women stay so thin is because they eat a lot of simple vegetable soups. I propose that tonight we all pretend we are French by enjoying a no frills simple cream of broccoli soup that reader Colormesticky requested. To be French for a night, and to celebrate National Soup Month, read more
2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
3 cups chopped broccoli florets and stems
- In a large pot, melt butter and cook onion until tender over medium high heat.
- Add potato and toss to coat with butter.
- Add hot stock and bring to a simmer.
- Stir in broccoli and return to a simmer.
- When potato and broccoli are tender, puree in batches in a blender or food processor.
- Return to pot and add cream.
- Season to taste and serve warm.
Oh and if you're interested in (or enjoyed) the French Women book, BuzzSugar pointed out that there's also a book called Japanese Women Don't Get Old or Fat.