Making soup is often an all day event, allowing the flavors to slowly marry. As nice as that sounds, the reality can be quite different. Sometimes it is a Wednesday night, everyone’s hungry, and you have yet another ripe head of broccoli in the fridge.
The trick to quick soup, is to cook all of the individual ingredients separately.
Chop the onions and carrots into small pieces and sautée them in butter, with some salt and pepper. Use butter instead of the usual olive oil, since it works better for making a roux. When the onions/carrots are almost cooked through, add a few chopped mushrooms to the mix.
After softened, add 3 tbsps of flour. Cook on medium until flour starts to brown. Slowly add milk, stirring as you go. You can also add in some chicken stock for flavor.
Steam the broccoli – taking the cooking time to under 20 minutes. I had great luck with romanesca broccoli this year – a very tasty and beautiful variety.
Cook a few red potatoes in the microwave. Once cooked, cut them into bite size pieces.
I defrosted some previously roasted, frozen turkey.
Once the soup is thickened, add the broccoli, potatoes, and turkey, and shredded cheese until everything is heated through.
Serve with crackers or bread.
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