Nothing says winter like a hearty home made soup!
Coming home from work and cooking for one is not always an exciting thing to do, but thinking about supper tonight, I was excited. I love thick, creamy soups, but am avoiding grains and dairy to some extent too. So, I wanted to make a creamy soup without flour, but full of flavour and hearty enough to be the entire meal.
I made some new kefir a couple of days ago of 18% fat coffee cream. It is so good! You will simply have to try making some yourself. It is much easier than yogurt, because the milk does not have to be scalded and temperature really does not matter. You just add the kefir grains and let it sit overnight or for a few days, as it creates its magic. The milk or cream thickens and is lush, like Greek yogurt, but with a smooth and mild flavour. I thought it would go well with the soup and yes, it surely did, adding just enough of a unique flavour to make the soup memorable.
I sprinkled a little grated old cheddar on top, because, well, broccoli and cheddar are made for each other and it does supply a bit of protein to round off the meal.
Here is the um, recipe. I say recipe, but really I just winged it as usual.
Broccoli Cream Soup
5 medium potatoes, peeled and cut to similar sizes. I used the organic Russets from the summer garden.
1 medium large onion, sliced.
5 cloves of fresh garlic (garlic powder, not salt, would work if garlic was not available)
3 heads of organic broccoli
salt. I used Himilayan pink salt, about a heaping teaspoon.
pepper, a heaping teaspoon
and about 3 cups of cold water
Cook the potatoes and onions in the water until tender, then add the broccoli and cook only until a fork goes through easily. Add salt and pepper, remove from heat. Add the garlic, sliced into smaller pieces. Blend with a stick blender, water and all, until the mixture is smooth and creamy. If you have not overcooked the broccoli, the soup will be green.
Add two big dollops of kefir cream and gently stir in. Heating the kefir too much destroys some of the beneficial bacteria so basically, it is on the top and not mixed right in. Top with a sprinkle of sharp cheddar cheese and voila! Now that is a good soup for an Alberta winter!
Coming home from work and cooking for one is not always an exciting thing to do, but thinking about supper tonight, I was excited. I love thick, creamy soups, but am avoiding grains and dairy to some extent too. So, I wanted to make a creamy soup without flour, but full of flavour and hearty enough to be the entire meal.
I made some new kefir a couple of days ago of 18% fat coffee cream. It is so good! You will simply have to try making some yourself. It is much easier than yogurt, because the milk does not have to be scalded and temperature really does not matter. You just add the kefir grains and let it sit overnight or for a few days, as it creates its magic. The milk or cream thickens and is lush, like Greek yogurt, but with a smooth and mild flavour. I thought it would go well with the soup and yes, it surely did, adding just enough of a unique flavour to make the soup memorable.
I sprinkled a little grated old cheddar on top, because, well, broccoli and cheddar are made for each other and it does supply a bit of protein to round off the meal.
Here is the um, recipe. I say recipe, but really I just winged it as usual.
Broccoli Cream Soup
5 medium potatoes, peeled and cut to similar sizes. I used the organic Russets from the summer garden.
1 medium large onion, sliced.
5 cloves of fresh garlic (garlic powder, not salt, would work if garlic was not available)
3 heads of organic broccoli
salt. I used Himilayan pink salt, about a heaping teaspoon.
pepper, a heaping teaspoon
and about 3 cups of cold water
Cook the potatoes and onions in the water until tender, then add the broccoli and cook only until a fork goes through easily. Add salt and pepper, remove from heat. Add the garlic, sliced into smaller pieces. Blend with a stick blender, water and all, until the mixture is smooth and creamy. If you have not overcooked the broccoli, the soup will be green.
Add two big dollops of kefir cream and gently stir in. Heating the kefir too much destroys some of the beneficial bacteria so basically, it is on the top and not mixed right in. Top with a sprinkle of sharp cheddar cheese and voila! Now that is a good soup for an Alberta winter!
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