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| Soup with pumpkin lasagna, Camino bakery bread |
1 onion
1 tbls butter
1 tbls olive oil
4 cups chopped broccoli, asparagus, spinach (or whatever vegetable)
4 tbls Flour
1 tbls chives (optional but really good, I put in a whole bunch of chives)
Salt
Pepper
celery seed (or celery salt) to taste
paprika- dash
nutmeg- dash
1/4 cup heavy cream
1/2 cup white wine
Broth
Cook the onions in the butter and olive oil until just soft and translucent.
Add chopped vegetable of choice and sautee.
Cover and cook on medium for about 5 to 10 min
add flour, salt, pepper, celery seed, paprika and nutmeg and chives.
Add some of your broth and wine just to cover the vegetables, cook until soft.
Add heavy cream
Pour mixture in food processor and blend on low
add more broth if needed to thin consistency if needed.
Heat if needed or serve with a dash of paprika. We added some Aji Amarillo hot sauce as well.
OOooh, I have a drawer full of broccoli, and no inspiration. This sounds like a good idea!
ReplyDeleteJust made this, and its very tasty! And easy! I'm eating it right now, with some sharp british cheddar grated on top :)
ReplyDeleteNotes - I used about 3 cups of broth to cover my broccoli (maybe could have done a little less for a thicker consistency). And I used milk, because I didn't have heavy cream.
Spot - when is the wine supposed to get added?
Rachel, I add the wine with the first broth when the vegetables are simmering. If you add it later it still tastes really good but the alcohol doesn't have much time to cook away.
ReplyDelete