3 months ago, I visited the dentist for the first time in 5 years to have my wisdom teeth removed. It was a terrifying experience and the pain felt was truly worse than childbirth, but I am glad I got it over and done with. The downside to having surgery done in the mouth cavity is the ingestion of food, the rule of thumb is to go on a liquid diet for at least 3 days, and according to your personal comfort level, you can eat solids after that initial 3 days or longer. The only 2 plus points to my wisdom teeth removal process is 1) I get to take some time off being a mother (the husband was in charge for those few days) and 2) the painkillers (awesome! I may be a junkie at heart). For the first meal after my surgery, my husband made me this tasty broccoli soup that tasted delicious even when chilled and despite the pain I felt. I regard this as my comfort food now, and everytime I taste this soup, I am reminded of those bittersweet post wisdom-teeth removal days.
Broccoli Soup is one of the dishes that I leave to my husband to master, because it is one that he is very interested in perfecting (along with Pea Soup, but that is still a work in progress). Usually when he is hard at work in the kitchen crafting this soup, I would peek in occasionally to help clean up dirty dishes or shepherd the children out because they do stray in very often, piqued by their curiosity. It is a relatively straightforward recipe that yields enough soup for 6 people, a wonderful recipe to turn to for a small dinner party.
A great soup to enjoy hot on a cold winter's night, or served chilled on a warm summer's evening.
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
- 3 cloves Garlic
- 600g Broccoli (about 2 medium-sized heads/3 smaller sized)
- 1 small Carrot
- 1 large Yellow Onions
- 3-1/2 cups Chicken or Vegetable stock/broth
- 1/2 cup Milk
- 3 tablespoons Plain Flour
- 1 teaspoon Dried Thyme
- 1 tablespoon Dried Parsley
- 3 tablespoons Butter
- 1 tablespoon Olive Oil
- Salt and Black Pepper (to taste)
- Prep the vegetables by chopping up the garlic, onion and carrot.
- Separate the florets and stem of the broccoli, cutting up the stem into smaller piecees, and set aside.
- Melt butter in a large pot over low heat. When all the butter has melted, turn the fire up to medium and add chopped onions and carrots.
- Saute for about 2-3 minutes, then add olive oil and chopped garlic.
- When the garlic has released its awesome fragrance, add the broccoli florets and saute for another 5 minutes.
- At this point, throw in the dried thyme and parsley, as well as a pinch of salt and pepper.
- Throw in the plain flour and mix in thoroughly for a minute or so.
- Pour in the chicken/vegetable stock, add the broccoli stems and allow the pot to come to a boil. Simmer for 15-20 minutes, after which pour in the milk and simmer for another 5 minutes.
- Turn off the heat and remove the broccoli stems.
- Blend the soup with a hand blender or by transferring into a food processor.
- Then, transfer the soup back into the pot and season further with salt and pepper. You have just made restaurant-quality Broccoli Soup from scratch!