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Categories:
broccoli oil onion celery washed carrots bay leaf clove garlic thyme ground nutmeg black water Italian parsley
Viewed: 82 - Published at: 8 years agoIngredients
- 2 3/4 lb broccoli, washed
- 2 tbsp grape seed oil
- 1 large onion, peeled and cut into 1 inch pieces
- 2 ribs celery washed and cut into 1 inch pieces
- 2 carrots, washed and cut into 1 inch pieces
- 1 bay leaf
- 2 clove garlic, peeled
- 2 sprigs fresh thyme
- 1/4 tsp ground nutmeg
- 15 to 20 black peppercorns, crushed
- 2 1/2 quart water
- 1 bunch Italian parsley (use stems to make stock, reserve top sprigs for making soup)
Method
- Prepare broccoli by cutting off stems to within 2 inches of florets.
- You will need about 1 pound of stems.
- Reserve remaining 1 3/4 pounds broccoli for soup.
- Place a large saucepot over medium heat.
- Add oil and all remaining ingredients except water.
- Cook slowly, covered, 8 to 10 minutes.
- Stir regularly and be sure not to brown.
- Add water and increase heat to a simmer.
- Let simmer about 25 minutes.
- Strain through a fine strainer and set aside or cool completely, cover and refrigerate until needed.
- You will need 2 quarts of stock to make the soup.
