9 Nov 2021
2 Commentsbroccoli soup
From Cippi (Patricia Cipora) Harte, Director at DOROT Westchester
Ingredients:
– about 3 large broccoli crowns or a similar amount
– 1 to 2 yellow onions, coarsely cut
– 1 to 2 potatoes, peeled and cut up
– 1 to 2 tspn sea salt (optional)
– 1/2 tspn ground pepper (optional)
Directions:
Wash and cut the broccoli into medium sized pieces and place in soup pot.
Add the onions, potatoes, salt and pepper.
Add water to the pot to about 1” below the vegetables (For a thinner soup, add more water.)
Once it comes to a boil, turn down the heat and continue to cook over a low-medium heat for about 30 to 45 minutes until tender.
Use a hand blender or a regular blender to puree half or all of the soup (for more or less veggie chunks).
This soup keeps well in the refrigerator or can be put in smaller containers and frozen.
- lots to do locally in oct. and nov. - September 18, 2023
- hear our voices - September 14, 2023
- selecting a walking sneaker - September 1, 2023
Facebook
Instagram
December 8, 2021 @ 7:59 am
I love this soup! My version is a bit different and includes homemade bone broth and extra broccoli and cauliflower stems I stash in the freeezer. Yummy!
November 28, 2021 @ 4:57 pm
nutrient and flavor wise, cook the onions and potatoes 15-20 minutes once they come to a boil and lowered to a simmer.
then add small broccoli pieces and once comes to a boil, lower to simmer and cook additional 10 – 15 minutes, until tender.
Then puree