Here is an award winning recipe from the Dairy Goodness people.
I noticed other recipes called for some celery and carrots, which I couldn't see would hurt throwing in. In the comments section of this recipe one reader said she didn't think thyme, hot pepper flakes and orange rind were a good combination. Other readers said that they add some chili powder or even a pinch of curry to all cream soups. You will have to decide. I am going with this recipe today, to use up that broccoli and to test out thyme, hot pepper and orange rind. Sounds good to me. As well I have some bits of Balderson's Double Smoked Cheese and I think I will try that on top.
, peeled and diced
clove , minced
(500 mL) reduced-sodium or
(500 mL) , (approx.)
(2 mL) , (approx.)
(250 mL) shredded or
Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups/1.5 L total).
In a pot, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min. Add florets; simmer, covered, for 5 min or until vegetables are softened.
Transfer to a blender or food processor, in batches, or use an immersion blender in the pot and purée soup, adding milk, until smooth. Return to pot, if necessary. Heat over medium heat, stirring, until steaming, but do not let boil. Stir in more milk if soup is too thick. Season with up to 1/2 tsp (2 mL) salt. Ladle into bowls; sprinkle with cheese.
To dress this soup up for entertaining, sprinkle the cheese on thin slices of baguette and toast under the broiler for elegant croutons, then float them in the bowls of soup.
Reduce broccoli to 4 cups (1 L) and add 2 cups (500 mL) chopped trimmed rapini with the florets. Add 1 tbsp (15 mL) chopped fresh sage instead of the dried thyme.