- 2 medium bunches of broccoli, florets removed and cut into smallish pieces
- 2-3c Kale, roughly chopped
- 1 medium onion, roughly chopped
- 1 tsp neutral oil
- salt
- 3 cloves garlic, chopped or minced or smashed
- 1tbsp unbleached all-purpose flour
- 1/4c dry white wine
- 1 bay leaf
- 1c chicken stock
- 2c vegetable stock
- 1/2c whole milk
Combine broccoli, kale, and onion with oil and some salt in a soup pot and saute over medium heat for about 8-10 minutes. Add the garlic and cook 30 seconds. Then add in the flour and toss around evenly, cooking for about a minute. Add the wine and bay leaf and cook until the wine is absorbed - about a minute - then add the stock. Bring to a boil and reduce to a simmer for 15 minutes.
Remove the bay leaf and blend everything together in a blender. Return to the pot and add the whole milk. Correct seasoning. Le voila.
Thoughts: Good flavor, but we agreed that we could have used the soup to be pureed a little smoother. I dunno - it was pretty standard, really. We weren't blown away by this recipe. How should we add more flavor in the future? Anyway, unobjectionable. Just nothing to write home about.
Disaster Index: 2/10
