Broccoli Gloucester Soup Food

BROCCOLI SOUP

Steps:

• Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
• Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

BROCCOLI GLOUCESTER SOUP

Steps:

• Peel the onion and slice thinly.
• Clean the broccoli well and remove any leaves from the stalks.
• Cut the stalks into thin medallions, and cut the florets into roughly 2-inch chunks.
• You may want to reserve 4 or 6 nice florets to steam and use as garnish in the finished soup bowls.
• Melt the butter in a 6-quart soup pot and add the onion and broccoli pieces.
• Sauté until softened, but don't brown the onion.
• Add the vermouth and let it come to a simmer.
• Grate the cheese (for a real treat, use Stilchester cheese if you can find it) and add to the soup pot.
• Purée in a food processor or with a hand held blender until well puréed and the cheese is incorporated.
• Return to the pot and add the milk or cream and add salt and white pepper to taste.