Broccoli is the episodes' hero veggie. That's because it's full of
vitamins, minerals, and antioxidants. In fact, broccoli is one of the 10 top antioxidants!
In keeping with our broccoli theme, here's a yummy soup. It's adapted from a recipe from The Recipe Box by Robert from Anjou, Quebec, in Canada. Thanks for the inspiration, Robert.
By the way, broccoli flowerettes are made by cutting the head of broccoli in bite-sized, little tree-shaped pieces.
{Makes 4-6 servings}
You'll need:
1 cup of water
2 cups of potatoes - cut in 1 inch chunks
2 cups of broccoli flowerettes
2 tablespoons of butter
1 cup of onion - minced
2 cups of organic chicken or veggie broth
A pinch of salt
1/8 teaspoon fresh ground pepper
1/2 cup of heavy cream
or half & half
Some adult help
Equipment:
A 2 quart pot
A 4 quart pot
A wooden spoon
Hot pads
A blender or food processor
A ladle
Bring the water to boil in the 2 quart pot.
Add the potatoes and cook for 5 minutes.
While
you're watching the onions, ask grandma or whoever's helping to add the
chopped broccoli to the potatoes and simmer for another 5 minutes. When
the 5 minutes are up turn the heat off and set aside. Don't drain the
water. That will be the veggie broth for your soup.
When the onions are brown add the potatoes, broccoli and cooking water to the bigger pot.
Pour in the chicken or veggie broth and cook for 10 more minutes.
Ask mom or whoever's helping you to ladle the veggies into the blender or processor with about 2/3 of the broth.
Process
the veggies and broth until smooth. You may need to add a little broth
at a time until you get the consistency you want.
Return the soup to the big pot. Stir in the cream and add salt and pepper.
Reheat
the soup, stirring it constantly until it is just hot. Don't let it
boil. Serve with whole grain bread for a nice lunch.
