This week of work has gone by somewhat slowly, but now it is almost Friday! I have to work this weekend and the following BUT tomorrow Will and Joanna will be visiting me! Sooo in the spirit of their visit, I decided I would make something I think they will like. When I lived in Pittsburgh, I enjoyed dinners at their place. They always made healthy, delicious meals. My favorite story is when Jeff had tofu (made in a stir fry) for the first time. At first glance, he was skeptical but after tasting it he went back for seconds. All the tofu was gone from the stir fry extras. Goes to show, never judge a book by its cover.
Anyways one of my favorite things I had for dinner at their place was an asparagus soup. Joanna made it from scratch and it was delicious. I decided I would make a green soup, too, but with broccoli instead. And, I cut out all creams for a healthier option.
Ingredients:
3 tablespoons olive oil
1 teaspoon minced garlic
2 small onions, chopped
Broccoli - used almost (still about 1 cup left of floret) all of the bag pictured below
3 teaspoons butter
1.25 teaspoons chicken bouillon mixed in 1.5 cups of water
-Pour olive oil in pan and put in minced garlic. Sauté on low heat while you prep other ingredients. Stir occasionally to avoid garlic burning.
-Peel and chop your two onions. To avoid crying, I use the Ninja Chopper. I got this nifty piece of equipment from Walmart for under $20 and it works great.
-Pour chopped onions in the pan and mix with the olive oil/minced garlic. You can turn the heat up, if you wish to speed up the cooking process. It's going to smell so good in your place soon!
-When the onions look lightly cooked (as in a very light brown- not dark or burnt) add the broccoli florets.
-Stir in bouillon-water, slowly. Cover everything in the bouillon-water. Add the butter to melt in the liquid on the bottom of the pan.
-Make sure you stir the broccoli florets so they all cook evenly
-Cook until water at bottom of pan is boiling slightly. Turn of heat.
-Move contents to a blender.
I put everything in the blender but the bouillon-water at the bottom of the pan. I pulse the blender a few times and then add the liquid from the pan to manipulate the consistency. I like my consistency to be a bit thick so the 1.5 cup bouillon-water is perfect with a few pulses.
As I mentioned beforehand, this is, obviously, all about me and what I like. If you want it saltier, add more bouillon. If you wish to have a smoother consistency, add more water while blending (just make sure you add bouillon to that extra water so that you don't lose the flavor). If you want more flavor, work with the garlic, bouillon, butter, or onions. I give you the ingredients and what my preference is, but it is up to you to find what works best for you.
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| Yum! Garnish if you wish. Bon Appétit! |
Love this recipe and it's so easy to make, right? Alrighty then, have a wonderful night. It has begun to thunderstorm here. Time to light my "leaves' scented candle and put on a scary movie :) Until next time, I shall part with some wisdom:
I'm living proof :)
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