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BROCCOLI-SOUP - Addictive broccoli soup
This rich soup is a real flavor treat for everyone, even for
people who don't normally eat broccoli. It can be served as
the only course in a light meal. The soup is at its best
when served with hot, hard French finger rolls and freshly
squeezed cool orange juice. It is my own original recipe.
You will not have tried it anywhere else except at my house.
Enjoy.
2 bunches, fresh broccoli (each about 75 mm bottom
diameter, banded)
240 g butter
2-6 cloves of fresh garlic, chopped fine. (Use less
or more to taste.)
30 ml chervil (fresh or dried, finely chopped)
5 ml salt
5 ml white pepper
750 ml milk (use full-cream milk (homogenized))
1 medium egg yolk, beaten
25 g flour (no lumps)
0.5 ml cardamom
0.5 ml mace
250 ml heavy cream ("whipping" cream preferred)
50 g Gruyere cheese (fresh, grated fine)
60 g parmesan cheese (fresh, grated to powder)
(1) Cut broccoli into bite-size pieces. Discard the
hard stem pieces, but keep tender leaves and stem
parts.
(2) Steam the cut broccoli for about 5 - 8 minutes,
until just bright green in color. Do not over-
cook.
(3) In a 25-cm enameled (non-metal) skillet, heat 180
g of butter until melted. Add chopped garlic and
wait until butter is hot enough to cook in. Add
steamed broccoli, then chervil to the skillet.
Lightly salt the broccoli.
(4) Cover, and cook over medium low heat, stirring
occasionally with a wooden spoon, for another 5-10
minutes or until the broccoli turns a darker green
color and becomes very soft.
(5) Mash the broccoli right in the skillet until no
large pieces remain. Use a potato masher or a
strong wooden spoon. Mash until there are no
pieces remaining that are too big to fit in a soup
spoon.
(6) While broccoli is cooking, add beaten egg yolk to
500 ml of milk.
(7) Put 50 g butter into a 2-3 liter saucepan. Use
enamel or glass for best soup flavor. Metal pans
will make this soup bitter. Melt butter and add
flour. When the flour bubbles and starts to cook,
add the egg/milk mixture into the saucepan. Add
the cardamom, mace, and white pepper. Stir con-
tents of saucepan constantly with wooden spoon
until thick. Lower the cooking heat.
(8) Empty the mashed broccoli mixture into the sau-
cepan. Stir until well-mixed. Slowly stir in the
remaining milk and the cream. As soon as the soup
becomes hot enough to cook again, add the grated
cheeses.
(9) Turn the heat down lower and simmer for about 5
more minutes, stirring to allow the cheeses to
melt and mix while the table is being set. Serve
immediately and retire quickly so as not to be
trampled by those who smelled it cooking.
This recipe may be doubled, halved or whatever without
penalty. Vary the amount of milk added the second time to
change the soup thickness to your own tastes. You also may
use any fresh green vegetable as a substitute for the broc-
coli. Asparagus tips, artichoke hearts, and corn are espe-
cially nice. Cook them in the same way as you did the broc-
coli. Use any leftover butter on the hard French finger
rolls. Warning: This soup is a mild aphrodisiac when served
as suggested and by candlelight. Use Bailey's Irish Cream
as a chaser.
Difficulty: moderate. Time: 30 minutes.
George Robertson
Fort Worth, Texas
(ihnp4!sys1!sysvis!ger)
| Last modified: 9 May 2006 | 1 hits in February 2012 |
