Wednesday, February 2, 2011

Cream of Broccoli and Kale Soup

Ingredients

  • 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

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