Cream of Broccoli Soup with Crispy Shallots

Who’s excited to see some of photos I took of the snow storm this weekend in Portland!

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Holy smokes! That’s a lot of snow! Unfortunately I took this in Buffalo 4 years ago. The storm for downtown Portland has been a no show so far. I mainly think it’s because I have been off all weekend and it knows I can just stay inside. However now I am getting winter storm warnings for tomorrow morning when I have to walk to work. Screw you Zeus, I know your messing with me because I killed you in God of War 3. It was 9 years ago! Get over it already. You might be thinking what the hell does this have to do with a soup recipe. Nothing, nothing at all. So here’s a recipe for cream of broccoli soup I made this weekend!

Cream of Broccoli Soup:                                                   Yields: 1 Qt.

  • 4 C Broccoli (Large Chop)
  • 1 C Onion (Small Dice)
  • 1 Tbsp Garlic (Minced)
  • 32 oz Chicken or Vegetable Stock
  • 3/4 C Heavy Cream

In a medium pot cook down onions until translucent. Add in garlic and continue to cook for 2 minutes until garlic is golden brown. Pour stock into pot and bring to a boil. When stock is boiling place broccoli in and cook until very tender. Remove from heat and puree with a stick blender until smooth. Return to heat and simmer on low for 30 minutes. Whisk in heavy cream and continue to simmer for 10 more minutes. Season with salt to taste. If soup is too thick you can thin it out with a little more cream.

Crispy Shallots:

  • 2 Shallots
  • 1 C Blend Oil

Finely slice the shallots to about 1/8″ thick. Place the shallots and oil in a small sauce pan and turn heat to medium. When the shallots start to lightly bubble reduce heat to low and simmer for around 15 minutes until the shallots are golden brown. Remove from oil with a slotted spoon and let cool on paper towels to absorb excess oil. Place on top of soup and enjoy. Or be weird like me and just eat a handful of them and try not to breath on anyone.

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As of right now I am just posting finished product shots for the recipes because our current kitchen situation is not ideal for step by step shots, but after the move to Buffalo the recipe posts will include more instructional photos to better show the process that is being explained. I know I have been wishing for snow but at the end of the day I just hope everyone stays safe and warm out there. Only 20 more days til the move! Damn, I should probably start packing some stuff  ¯\_(ツ)_/¯.  Thanks again for reading everyone! I’ll have a new post on Wednesday! Stay golden pony boy.

 

 

 

2 Comments Add yours

  1. jacque gagin says:

    I thought i was looking at Buffalo! not Portland! Soup looks amazing as always!

    Like

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