Monday, March 01, 2010

Choppin' Broccoli


My new favorite way to eat broccoli is oven roasted. I'm usually a steamer, but honestly, it makes the kitchen stink like old feet and really doesn't add any flavor. Roasting is insanely quick and easy, and it adds a whole level of flavor that really kicks steamed broccoli's ass. I won't do it any other way now!

To roast your broccoli, chop it into large florets and don't throw out the stems! Even if you aren't a stem eater, you'll want them later to make this soup, plus, tossing them is wasteful and that's just dumb. Put the pieces into a large bowl and season well with salt and pepper. Add 2-3 cloves of minced garlic, a dash of onion powder and a few tablespoons of olive oil and toss to coat. Spread in an even layer over a baking sheet lined with foil. Bake at 350 degrees for 15 minutes. You may need to remove the florets and let the stems cook for another five minutes, since they are a bit tougher!

You'll end up with broccoli that is tender and slightly browned, and with an incredible flavor. I can eat it just like this, but I also like to add it to whole wheat pasta with fresh ricotta, lemon zest, and chicken. This time I used it for soup, since it's soup week over at I Heart Cooking Clubs. I love broccoli soup, and make it whenever I have leftover broccoli anyway. Plus, Nigella's recipe for Broccoli and Stilton Soup is similar to my own recipe! Great minds :) You can substitute any kind of cheese, up the broth in place of the milk, or change up the spices to your taste. It's a very forgiving recipe. E likes heat, so I'll put red pepper flakes or hot chili sauce in his!

Creamy Broccoli Soup
Ingredients:
3-4 cups roasted broccoli
4 oz. softened cream cheese
1/2 cup shredded asiago or parmesan
2 cups chicken or veggie broth
3/4 cup milk
1 garlic clove

2 green onions, chopped
salt and pepper

Add broccoli, onions, cheese and garlic to a blender. Season with salt and pepper. Pulse until combined. Add broth & milk and puree. Pour into a saucepan and heat through over medium heat, stirring occasionally.
 



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7 comments:

Natashya KitchenPuppies said...

Yum, what a great idea to roast the broccoli for your soup! I roast most veggies but clearly I need to start roasting those little green trees!

Kim said...

Yum- roasted broccoli soup sounds delicious. I bet it is really cream with the addition of the cream cheese!

Vanillastrawberryspringfields said...

I love the roasting of broccoli for this soup...maybe could try grilling em for a muc loved smoky flavour....ha ha ...aint it a good feeling that ur recipe matched NL?
Cheers and happy day....

The Cooking Photographer said...

Roasted broccoli? Stilton soup? Where has this amazing combination been my whole life??!

The Burmese Mom said...

I love Broccoli..and now that you gave me a wonderful idea to roast it, I'll have to make this soup! Thank you for sharing.

Debinhawaii said...

Perfect with the roasted broccoli-it looks so creamy and delicious!

Pierce said...

Alas...if only I could get my husband to eat broccoli!