Cream of Broccoli Soup
Makes 4 servings.
www.epicurious.com
8 cups broccoli florets (about 1 1/4 lbs.)
2 cups low-salt chicken broth
1 cup plus 4 tsp. whipping cream
3 tbsp. unsalted butter
Ground white pepper
Cook broccoli in large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain broccoli. Set aside 4 small florets for garnish.
Combine broth and 1 cup cream in heavy large saucepan and bring to boil. Working in batches, puree broccoli, broth mixture and butter in blender until smooth, about 45 seconds per batch. Return puree to same pan. Season soup to taste with salt and white pepper. (Soup can be made up to 8 hours ahead. Cool slightly, cover and refrigerate.)
Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.
Roasted Butternut Squash Soup
Makes 4 servings.
Adapted from www.foodnetwork.com
2 tbsp. extra-virgin olive oil
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1 cinnamon stick
Salt
Freshly ground black pepper or white pepper
4 cups chicken stock or low-salt chicken broth
1/2 tsp. ground toasted coriander, optional
1 1/2 cups roasted butternut squash (recipe follows)
1/2 cup half-and-half, optional
2 tbsp. toasted pumpkin seeds, optional, for garnish
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick, and saute until soft but not brown, about 10 minutes. Season with salt and pepper.