dear everyone: this is one of the easiest recipes in the whole world. and it is so healthy, and so good. so what i’m saying is, you should definitely make it. love, me. p.s. you can totally wait until fall to make it if you cannot imagine eating soup in the summer.
i don’t know if you’ve noticed*, but this here blog has been painfully void of recipe posts lately. summer is just not a very inspirational time in the cooking or baking arena for me. slash i forget to take pictures of the recipes i do make. woops!
this is one of those recipes that i almost didn’t share, because i was like, do people even want to see recipes that are this easy? and then i realized, those are the only types of recipes that i ever want to see, so maybe other people are lazy like me and will be into this sort of thing! like seriously, if i click over to a recipe, and there are more than 8 steps, you can guarantee that i am not making it. it might look amazing and delicious and magical, but it’s just not happening. where you at fellow lazys?
anywho, i hope you enjoy. love and smoochies to you all.
*i’m sure you have not noticed and your life has carried on as normal.
cream of broccoli soup (makes enough for about 6 servings)
- 1/2 small onion, diced
- 1/2 small carrot, finely diced
- 1 package frozen broccoli chunks
- 1/2 C. butter
- 1/4 C. flour
- 1 qt. chicken stock
- 1/2 pint whipping cream
- salt, pepper and garlic powder to taste (i have added chili powder, cumin, and other spices as well)
sauté onion, carrot and frozen broccoli in 1/2 C. butter. add flour, stir well and cook 3 to 4 minutes. add chicken stock, cream and seasonings. heat thoroughly. if desired, blend with an immersion blender (or in a regular blender) for a creamy, smooth soup. serve with townhouse crackers or crusty bread and cheese!
- use vegetable broth or stock instead of chicken stock