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
|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