Broccoli Soup

This recipe is one that my mom makes, though it's not Korean at all.  I'll get to the Korean recipes soon.  Patience, Iago, patience.

This simple broccoli soup is great for rainy days (we've been having quite a lot of those lately) and as a pairing to a grilled sandwich.  Now, you'll see the recipe down below written out for 4 servings, but my mom was making this for 10 servings, so it'll look like a lot more.  Okay, let's begin!

Ingredients:
roux
-3 tbsp butter
-2 tbsp flour
-1 cup whole milk

the rest
-2 cups chopped broccoli
-1/2 medium onion, chopped
-2 tbsp butter
-2 cups chicken or vegetable broth
-salt and pepper to taste

1.  First, chop the broccoli and onions.  You can chop them fine like my mom does, or into bigger pieces if you like a chunkier soup. 

I am usually all about big chunks of vegetables, but I really like how she chops broccoli really fine for the soup...it gives it an even consistency.  This whole process is facilitated by a food processor.

2.  In a large pot set on medium heat, melt some butter and throw in the onions to give them a nice sweat and get translucent.

3.  Once the onions are soft, add chicken or vegetable broth.  Raise heat and bring to boil.

4.  In a medium saucepan, we make the roux.  Melt the butter on medium-low heat...

Then add flour little by little. 

Mix well.  It should be the consistency of cupcake batter.  If it's too thin, add more flour.  If it's too thick, add more butter.  It's easier to add more flour than butter, so kinda keep an eye out as you add the flour in the first place.

5.  Then, add milk.  My mom uses whole milk, and i know it makes me cringe, but for cream soups, you just gotta do it.  It would probably taste even better with heavy cream, but neither of us can handle adding that much fat.  Haha.

Take a whisk and get rid of all the clumps.

 6.  By now, your broccoli-onion-stock soup should be nice and bubbly on another burner.  Add the roux (the butter-flour-milk mix we made) and add it to the broccoli party. 

7.  Stir well and bring to a boil, then reduce to medium-low and let simmer for 5 minutes or so.  That'll help thicken the soup.  Add salt and pepper to taste.

8.  Remove from heat and serve!

It's actually quite light...not the kind of soup that is so thick it sets you back hundreds of calories.  (That butter you saw before?  Again, that's only if you're making 10 servings.) 

This is a fabulous soup that works as a nice starter or a side.  It was so delicious, I wanted to jump into the giant pot of soup :)  Creamy, light, rich in broccoli flavor but not overwhelming, and extremely filling. 

Happy Ides of March, everyone!

For a printable version of this recipe, please click here.