When I was browsing through Tastespotting the other day, I came upon a recipe for Cream of Broccoli Soup. I had several heads of broccoli in my crisper and a giant jar of chicken stock leftover from my Crockpot Chicken , so I was thrilled at the prospect of using both of these ingredients. The other interesting thing about this recipe is that it actually has no cream–it just tastes like it does. Seeing that I tend to avoid dairy and do not have cream in my fridge, this recipe seemed like a good idea. Plus, I am always looking for a way to sneak more veggies into my daily diet. Also, even though it is not Friday, the other thing I loved about this recipe is that it is totally a frugal frog winner.
2-3 Heads of Broccoli ($1.30)
1 tbsp olive oil (Not included since it is a pantry staple)
1 cup chopped carrots (.99)
1 cup chopped celery (.80)
1 cup chopped onion (.50)
2 tsp minced garlic (.50)
2 Russet Potatoes (1.40)
6-8 cups chicken stock (FREE if you are using leftovers!)
1/2 tsp black pepper (Pantry staple)
1/8 tsp cayenne pepper (less if you don’t like spicy!)
1/8 tsp dried mustard
1/4 tsp of Dried Rosemary
Total Cost of the entire meal: $5. 50
Also, this makes a huge pot of soup. I got at least 6 GIANT bowls out of this recipe, so it comes to less than $1 a serving = WIN!
So here is the process:
1) Saute Onions and Garlic and Olive Oil for 5 minutes on medium heat
2) Add celery and carrots and saute 5 more minutes
3) Add Broccoli (chopped into pieces)
4) Add potatoes (peeled and diced)
5) Add stock and make sure the broccoli is covered (you can add water if needed)
6) Add pepper, rosemary, dried mustard (not pictured) and Bring to a Boil
7) Turn heat down to a simmer and cook 25 minutes.
8) Blend together with an immersion blender or CAREFULLY transfer it to food processor or blender.
It is pretty amazing with a sprinkle of parmesan cheese.
What is your favorite soup?