Broccoli Chèvre Soup
Posted: Wed Dec 14, 2011 12:15 am
Broccoli Chèvre Soup
Ingredients:
2 large heads broccoli, leaves removed and diced
2 large stalks celery, diced
1 large sweet onion, diced
2 cloves garlic, minced
4 ounces herbed goat cheese
8 ounces sour cream
4 cups stock (chicken, veggie, etc...I used beef since it's what I had)
1 cup whole milk
dry white wine, for deglazing
a splash of extra virgin olive oil
a pat of butter
1/4 cup flour
salt & pepper, to taste
balsamic vinegar, for garnish
Preparation:
Heat the olive oil and butter in a dutch oven over medium high heat.
Add in the onion and celery, cook about 5 minutes, or until soft. Add in the broccoli and garlic, and cook until broccoli is bright green and soft. Season with salt and pepper. When the pot gets dry, add in a splash of wine and scrape the bottom with a wooden spoon. After the veggies are soft, remove from heat and stir in the flour and milk.
Transfer the mixture to a blender (or use a hand blender in the pot), and pulse until you reach the desired consistency (I like mine smooth). If using a blender, transfer the mixture back to to the pot.
Stir in the stock and bring to a simmer. Turn the heat to low and stir in the goat cheese and sour cream. If the soup is not thick enough, add more flour one tablespoon at a time. Adjust the seasonings accordingly.
Serve hot with a splash of balsamic vinegar (optional) and something crunchy alongside.
Ingredients:
2 large heads broccoli, leaves removed and diced
2 large stalks celery, diced
1 large sweet onion, diced
2 cloves garlic, minced
4 ounces herbed goat cheese
8 ounces sour cream
4 cups stock (chicken, veggie, etc...I used beef since it's what I had)
1 cup whole milk
dry white wine, for deglazing
a splash of extra virgin olive oil
a pat of butter
1/4 cup flour
salt & pepper, to taste
balsamic vinegar, for garnish
Preparation:
Heat the olive oil and butter in a dutch oven over medium high heat.
Add in the onion and celery, cook about 5 minutes, or until soft. Add in the broccoli and garlic, and cook until broccoli is bright green and soft. Season with salt and pepper. When the pot gets dry, add in a splash of wine and scrape the bottom with a wooden spoon. After the veggies are soft, remove from heat and stir in the flour and milk.
Transfer the mixture to a blender (or use a hand blender in the pot), and pulse until you reach the desired consistency (I like mine smooth). If using a blender, transfer the mixture back to to the pot.
Stir in the stock and bring to a simmer. Turn the heat to low and stir in the goat cheese and sour cream. If the soup is not thick enough, add more flour one tablespoon at a time. Adjust the seasonings accordingly.
Serve hot with a splash of balsamic vinegar (optional) and something crunchy alongside.