Friday, August 6, 2010

Foodie Fridays

My husband loves me. But he's not a liar. And he's not a flatterer. So when he compliments me, I believe he means it and not that he is still viewing me through some Newly-wed Rose-coloured glasses.

And he says I make killer soups. He says I should write a cook book about soups. He says I could make money on my soups.

I heart that guy.

If you come to my house for lunch sometime for a 'thing' (you know, a baby dedication, birthday party, Thanksgiving Sunday lunch... a 'thing') you may find that I serve what I call, my "Soup Buffet". There will be 3 pots of soup, assorted breads, assorted garnishes for the soups and lots of clean bowls and spoons so you can try them all! It is really one of my favourite things to cook. Soup is so simple, yet when done well it can be surprisingly complex and exciting and satisfying! (can you tell I haven't had lunch yet...I'm hungry!)

So, today, for the first time, if I'm not mistaken, I will share with you one of my favourite soups! Because even in a heat wave, a pot of soup simmering on the stove is a beautiful thing.

Bits of Bite-Sized Broccoli Soup

2 large heads broccoli, in small florets (peel the stems and chop them up too!)
2 celery stalks with leaves, diced small
4 small carrots, diced small
1 large onion, diced small
3 cloves garlic, minced
2 large potatoes, diced small
Half a head of cauliflower, diced small
a handful each of fresh basil, thyme, and oregano (or 1/4 tsp each dried)
Chicken broth, or water (approx. 6 cups)

In large stock pot, heat up a couple of tablespoons of olive oil (or vegetable oil). Saute the carrots, celery, and onion until softening. Add garlic and saute until it smells so good you want to eat it already! :-) (approx. 1-2 minutes: don't let the garlic burn.)

Add broccoli, cauliflower, and potato and herbs. Stir to mix well. Pour in broth and/or water just enough to barely cover the vegetables. Bring to a boil. Then turn down and let simmer 20 minutes, or until the veggies are soft.

In a food processor or blender, puree approximately half of the soup, then return to the pot. Add salt to taste. If it is too thick, add more broth, or even some milk (or soy milk). If it is too, dip your bread into it :-)

This is just plain yummy. Little kids even seem to like it as the bites of veggies seem to fit well in their mouths and not overwhelm them. This will make a fair number of servings and it freezes pretty well.

Also, sometimes, we grate half a pound of cheese into the pot too... :-)

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