Oddly enough, I’ve used the above sentence when exasperated, like when I’m around all the little nieces and nephews who repeat everything their Aunty says . . .   much to the parents dismay . . .   It’s used in the following way, “Sally, for the love of broccoli, please put on both of your shoes so we can all go to the park!!”.  It works well and no deity’s names are “taken in vain”.

Today though, this sentence is merely a descriptor for how I’m feeling towards all the broccoli we’ve grown this year!  I am absolutely in broccoli heaven these days, and if you’re a grower, I’ll wager that you are also up to your florets in this wondrous vegetable right now.  I’ve come up with the easiest soup recipe to take advantage of the abundance that we’re experiencing.  It’s simply called “Broccoli Glut Soup“.  Here’s the recipe (roughly – chef’s rarely measure, so play with the amounts until your palette is pleased).

  • 3 cups of chopped broccoli florets & stems (small chop)
  • 4 cups of stock – I’ve been using chicken, but you could also use vegetable stock with good results
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup half and half
  • 2 Tbs. flour
  • Parmesan cheese

Directions:  Place the broccoli & the stock in a medium sauce pan, along with the black pepper, cover and bring to a boil.  Reduce heat and continue to boil for about 5 minutes.  While the broccoli cooks, in a small bowl, make a slurry from the half and half and flour.  When the broccoli has cooked, turn off the burner & carefully use an immersion blender to puree the stock/broccoli mixture.  You could also put this into a regular blender on “puree” if you don’t have an immersion blender, just add the pureed mix back to the saucepan.  Turn the burner back on to medium & replace pan on burner.   Add a few tablespoons of the pureed broccoli mixture to bowl of slurry to temper it, then pour the tempered slurry back into the pureed broccoli, whisking all the while.  Simmer (keep whisking) for a few minutes so that the flour cooks and the soup is thickened.  Serve, topped with freshly grated parmesan cheese.

So light, so dreamy, it can even be enjoyed during these warm, end of summer days.  If you like this simple recipe that I’ve created, then perhaps you should call me and hear about other wonderful recipes that could be a part of your life.  Or, just send me an email thru the “Contact” page of my website.  Enjoy the soup – hope to hear from you soon.


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