Tuesday, January 1, 2013

Creamy Broccoli Garlic Soup

Our CSA had this recipe in our last box and with it, a nice large head of broccoli. I love my mothers Cream of Broccoli soup, a recipe I hope to post soon, but this one drew me in with the whole roasted head of garlic. Have you tried roasting a whole head of garlic in the oven yet? If you haven't, you are missing out! The spicy cloves are transformed into a rich, buttery, flavorful packet of goodness, that spreads it's flavor throughout any dish it is added to. You simply peel off the outer layer of paper on the head of garlic, cut the tops off the garlic, drizzle a little olive oil over the top, rubbing it into the garlic, wrap in aluminum foil and roast in a 400 degree oven for 20-45 minutes, depending on the size of the garlic. You'll know it's done when the garlic is golden brown and mushy. You should be able to just pick it up and squeeze the garlic out of the bulb. Yum.

Creamy Broccoli Garlic Soup
1 head of broccoli, cut into florets
One head of garlic, roasted (as directed above)
1 cup onion, diced
1 cup carrots, diced
1/2 cup celery, diced
3 cups stock (I used chicken)
1 tbsp Worcestershire sauce
2 tbsp butter
1 cup milk
1/3 cup flour
1 cup cheddar cheese, shredded (optional - I did not use the cheese)
1 cup croutons (optional - I did not use these)
Salt and Pepper

1. In a large Dutch oven or a heavy bottom pan, melt butter over medium heat, saute onions, carrots and celery until onions are translucent and carrots are soft, about 3-4 minutes.

2. Add flour and saute for an additional 2-3 minutes, until flour has coated all ingredients and begins to brown. Add stock and milk and Worcestershire sauce and bring to a low boil. Add broccoli and simmer until soft.

3. Add roasted garlic and blend soup until creamy (using a blender, food processor or immersion blender). Salt and pepper to taste. Serve in bowls and sprinkle with croutons and cheese (or drizzle in a little half-n-half).

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