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Wednesday, September 2, 2015

Cream Of Broccoli Soup With Sage

Sage is a perfect addition to many dishes – lighter and more fragrant than oregano, and with more earth tones than basil.  Amontillado sherry is always an excellent complement to soups, and the final ingredient – freshly grated parmesan cheese gives a real pungency.

Cream of Broccoli Soup


Cream of Broccoli Soup With Sage

* 1 lb. (approx.) fresh broccoli florets

* 1 cup Half-and-Half

* 1 Tbsp. European-style unsalted butter

* 1/2 cup (approx.) freshly-grated Parmesan cheese

* 1-2 tsp. dried sage leaves

* 1/4 cup (approx.) Amontillado sherry (or similar)

- Cook/steam the broccoli florets in about 2” water over medium heat until medium-soft

- Reserve cooking water

- Place broccoli in a blender with butter, cream, cheese, sherry, and 1/2 cup boiling liquid

- Blend until smooth, with the consistency of a thick soup

- Add any ingredients plus salt and ground pepper to taste

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