Skip to main content

Broccoli Cream Soup

I saw this recipe in Cooking Light and thought it was an interesting way to give soup a creamy taste. They use brown rice - weird huh? I knew I had to try it. Well and you know I had to muck about with it because it didn't sound like they had enough flavor in it.

Broccoli Cream Soup (Adapted from Cooking Light)

1/2 c brown rice
4 c chicken stock
1 T olive oil
1 onion, chopped
3 clove garlic, minced
1 1/4 lb broccoli florets (1 large head of broccoli)
1/2 c white wine
1 c milk
1 T lemon juice
Grated cheddar cheese for garnish

In a saucepan, cook 2 c of the stock and the brown rice (about 45 minutes) until tender. Meanwhile add onion, olive oil, and salt to a dutch oven. Cook until onions are caramelized. Add garlic and heat until fragrant. Add broccoli and toss for about 5 minutes.  Add white wine, scraping bottom of pan. Cook until wine evaporates. Add remaining chicken stock. Let simmer until broccoli just starts to become tender - about 5 minutes.

Place brown rice into the blender with 1 c milk. Puree rice. Add to soup and heat through. Place two cups of the soup into blender and puree.  Add back to the pot. Season with salt/pepper. Add lemon juice. Serve topped with cheddar cheese.

If you don't have lemon juice, a hit of white vinegar would probably do the trick.  The soup really needed a hit of acid.  I have to say this tasted so creamy, you definitely would have thought it had heavy cream in it. The rice also adds some nice flavor. I think next time I might toast the rice in the saucepan before adding the stock to add a little more flavor.  The soup tasted even better the next day.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…