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Cream of Broccoli Soup

Obviously broccoli is not in season this time year so if you can’t get fresh, frozen will do. I was in the mood for Cream of Carrot Soup when I saw a pretty head of broccoli in the fridge that needed to be used soon.  I like broccoli, I like soup so why not Cream of Broccoli soup.  In this recipe, I use my fermented garlic paste which I add to the individual cups along with sour cream so you are getting some probiotic goodies with each cup.

According to nutritiondata.self.com, broccoli has no saturated fats and no cholesterol.  You can easily remedy that by adding sour cream because we all know many vitamins are best used by the body when they are accompanied with fat.  Mmm, fat.  Silly nutritiondata.self.com!  Someone should let them know saturated fat is good for them.



Cream of Broccoli Soup

  • 1 medium head of broccoli, chopped up stalk and all.
  • 1 quart chicken stock (fresh made from a pastured bird is best!)
  • 1 tsp garlic paste or 2 cloves garlic, minced
  • salt to taste
  • sour cream to taste (or cultured cream using piima, kefir or yogurt cultures)
In a medium sized sauce pan, add stock and broccoli.  Bring to a boil, turn down and let simmer until broccoli is tender, about 10 mins.  Using an immersion blender, puree soup to a smooth consistency.  Add salt to taste.  In each bowl stir in a spoonful of sour cream and about 1/4 tsp of garlic paste.  Easy peasy lemon squeezy and my 11 yo says.


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3 comments to Cream of Broccoli Soup

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