Tonight’s nourishing soup recipe is a real winner: Buttered Broccoli Soup. Greg said it might be his favorite one yet. He loved its vibrant color, super soft mouth feel, and the slightly-cheesy taste even though there’s no cheese in it. Kamea gobbled up all of hers, though she wanted to drop a raw organic chocolate covered cacao nib into each Elmo spoonful. Hey, who am I to stop that? Raw chocolate and broccoli? Maybe she’s on to something here.
Personally, I’m a fan of the recipe because it combines nutrients (namely: kelp’s and broccoli’s – plus butter’s fat soluble goodies) and flavors that pair synergistically (plus its great flavor and texture). It’s especially wonderful during the cold winter months.
Buttered Broccoli Soup
Yield 2 servings
- 1 lb. organic broccoli
- 1 cup (unsalted) homemade pastured organic chicken stock (or water)
- 5 tablespoons unsalted organic grassfed butter
- 1 tablespoon organic high vitamin butter oil*
- 1/2 teaspoon sea salt
- 1/4 teaspoon kelp granules
- 1 tablespoon fresh lime juice
- Chop and wash the broccoli.
- Cook the broccoli in a large (and deep) sauté pan (I use this one), covered, over medium heat with a few tablespoons of water added to steam/sauté it (about 8-12 min should do it). I say “medium” heat because that is the level of heat I use/need for Le Creuset enameled cast iron cookware. Alternatively, feel free to simply steam it using a pot and steamer insert. Here’s my new steamer insert I love.
- While the broccoli is cooking, warm the stock in a small saucepan.
- Transfer the cooked broccoli to a high speed blender and add the stock and remaining ingredients. Blend until smooth, which is best accomplished with a high speed blender.
* If you don’t have the high vitamin butter oil (which I highly recommend for concentrated fat soluble nutrients), then add another tablespoon of grassfed butter. I like the high vitamin butter oil for the boost in vitamins it offers.
Bonus recipe… see that salad next to the soup? A-mazing. It’s become a staple salad for us. Super easy to throw together on a whim. Here’s what I did…
- 1 avocado, pitted, peeled and diced
- 1 cucumber, diced
- 1 bell pepper, seeded and diced
- juice of a lemon or lime
- 1/2 bunch of cilantro, chopped
- 1 to 3 pinches of sea salt, to taste
- sprinkling of Farmhouse Kraut’s Smoked Jalapeno Kraut (optional, available at Whole Foods)
Toss everything in a bowl and let it set for a half hour or so (covered), if possible. Otherwise just toss and serve. By waiting though, the salt works its magic on the ingredients and enhances the experience.