pen rainbow

Tuesday, April 2, 2013

Tuesday's Cupboard—Puréed Broccoli & Celery Soup

From the New York Times Health section, 21 January 2013

Original recipe by Martha Rose Shulman



Using Spring veggies when they're in season!

Puréed Broccoli & Celery Soup

Broccoli and spinach are both cool season veggies, so this soup is perfect for cold & rainy Springtime suppers!  I prepped everything and finished it in the crockpot on high for about 3 hours.  Then, I used an emulsion blender to blend everything together into a lovely, smooth & hearty soup.

Instead of the garni, I substituted fresh herbs and topped the soup with grated Parmesan.  I added red pepper flakes to the top and served it with toasted slices of sourdough bread, which would also make excellent croutons!  The recipe calls for potato or rice as a thickener, and I used basic Cal Rose short grain white rice.  I think a nice flavored savory rice like basmati or maybe jasmine would also be wonderful.

Click HERE for the recipe

Bon Appétit!  



fresh celery, sweet onion & curly parsley

Chopped broccoli crowns

Cook on High for about 3 hours

Rapunzel double-size vegan vegetable bouillon
available at Whole Foods