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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Soup Recipe

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This recipe for Broccoli Soup is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two heads broccoli, with stems, 1 1/2 pounds
2 T olive oil
2 shallots, minced
1 T fresh thyme leaves
3/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1 russet potato, peeled and chopped
6 cups broth
grated cheese (I used mixture of half cheddar and half havarti)
Directions:
Directions:
Peel and chop potato, cover with water and set aside. Chop stems off brocolli. Peel the outside layer and chop stems into small pieces. Seperate brocolli heads into even sized florets. Pour olive oil into soup pan. Add shallots, thyme and red peppers. Saute a few minutes. Add potatoes, chopped stems, two cups of potato water and broth. Cook until potatoes and stems are tender. Add brocolli florets. Cook until tender. Blend soup. Serve with shredded cheese.

 

 

 

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