As the weather cools we turn to foods we know will warm the soul. Warm drinks like spiced cider and soups frequently top the list. Even the book ‘Chicken Soup for the Soul’ is a best seller for a reason – it speaks to our basic desire to be comforted, nourished and nurtured.
When it comes to soups preferences usually vary with our mood. Sometimes we want something thin and soothing like chicken noodle soup. Other times, we prefer something hearty and sustaining. More often than not, there is nothing more comforting than a belly full of warm food.
The downside for many rests in the simple fact that most soups tend to disappoint when it comes to flavor. We spend all that time preparing a soup that we hope will deliver not only the warmth we desire, but the flavor we long for as well.
Maybe it’s a flavor associated with a childhood memory or some other particularly enjoyable time in life. Or, maybe it’s just a favorite food and a favorite flavor we’ve always savored. Sadly those memories are usually based on dishes prepared by others and our ability to reproduce them is impaired, sometimes by nothing more than the memories we hold. And, let’s be honest, sometimes nothing will live up to those memories.
But, that shouldn’t prevent us from making our own attempts to relive those memories, or at least approach the exercise with the intention of making a few new memories along the way. For some, that’s what soup is all about. . . making new memories with family and friends, or enjoying old memories over a quiet bowl.
Today’s cream based soup can be made using chicken or vegetable stock if dairy is an issue. True, it won’t technically be ‘Cream’ of Broccoli soup. Then again, technically speaking, is there any cream that comes from broccoli? Not that we know of, and don’t let that stop you!
As a finishing touch we decided to cut up some bacon lardons from some of our Rub Yer Belly – Original bacon. The crispiness, bacon-y flavor & subtle sweetness offered nice contrast with each bite! We hope you enjoy it as much as we did!
- 2 lbs. broccoli florets
- 16 oz. half & half
- 2 cloves garlic minced
- 2 tbsp. extra virgin olive oil
- Sel Gris sea salt
- Add garlic and olive oil to a 5-quart dutch oven and sauté garlic until cooked.
- Add broccoli florets (fresh or frozen) and add 2 cups of water if fresh. Place lid on dutch oven and steam until florets are fully cooked.
- Take broccoli out of dutch oven and puree in a food processor until everything is smooth and creamy.
- Return pureed broccoli to dutch oven and add half & half. If you like a thinner soup, feel free to add water, milk or more half & half.
- Add Sel Gris and let simmer together for 20 minutes on low.
- Add fresh ground pepper to taste.