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broccoli mushroom carrot celery powder onion bell pepper garlic chives thyme chicken stock water milk heavy cream flour sherry salt
Viewed: 74 - Published at: 9 years agoIngredients
- 1 cup dried broccoli, pieces
- 1/4 cup dried mushroom
- 1/4 cup dried shredded carrot
- 1 tablespoon dried celery powder
- 1 tablespoon dried onion, pieces
- 1 teaspoon dried bell pepper, pieces
- 1 teaspoon chopped garlic
- 1 teaspoon crushed dried chives
- 1/4 teaspoon dried thyme
- 2 cups chicken stock
- 2 cups hot water
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon dry sherry
- salt & pepper
Method
- To dry broccoli: Soak the head for 30 minutes in a solution of 1 part salt to 4 parts water first which will force any worms in the vegetable to float to the surface. Trim the broccoli head, remove any yellow bud clusters, and cut the florets from the stems. If desired, peel the tough outer skin from the stems with a vegetable peeler and cut the stems crosswise into 1/2-inch pieces. Water-boil blanch the broccoli stems for 2 to 3 minutes or steam-blanch for 3-5 minutes. Dry the florets and stems separately. Broccoli leaves can also be dried, then pulverized and used as a flavoring agent, much like celery powder. Dry for 8 to 10 hours in dehydrator.
- In a soup kettle, combine the first 9 ingredients with the chicken stock and the water. Let sit for at least 1 hour to rehydrate.
- Bring the mixture to a boil, reduce the heat to low, and simmer the soup, adding a little more water if necessary, for 30 minutes until the vegetables are tender. (If desired, let the soup cool and puree half of it to achieve a smoother consistency. Add the puree back to the kettle).
- In a small bowl, stir together the milk, heavy cream, and flour until smooth. Stir in the sherry. Whisk the mixture into the hot soup base, and over low heat simmer the soup, stirring often, for 5 to 10 minutes until thick. Add additional milk if needed. Season the soup with salt and pepper, and serve.
