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Smoky Potato and Broccoli Soup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/soupe-brocoli-pommes-terre-1890.jpg
PT30M
PT1H00M
PT1H30M
In saucepan, sauté Yves Veggie Bacon, onion and celery in oil over medium heat for 5 minutes or until onions are soft.Stir in flour and cook for 2 minutes, stirring constantly. Remove saucepan from heat for two minutes.Add 1/2 cup (125 mL) of stock, stirring until flour absorbs liquid and mixture is smooth. Continue adding liquid until all stock is added to pot.Return saucepan to heat and add potatoes. Bring soup to boil, reduce heat to simmer and cook for 10 minutes or until potatoes are cooled.Add broccoli and cook for 5 minutes.In bowl or small saucepan, combine hot milk, cream (if using), salt, pepper and parsley. Add 1-2 cups (125-250 mL) of hot soup stock to this milk mixture and return milk blend to pot. This prevents milk from curdling when it is added to the hot soup.Heat through (without boiling), adjust seasoning and serve.
4
Veggie Cuisine
4
7
5
2
2 slices canadian veggie bacon 1/2 in. (1 cm) dice
1-2 tsp. (15-30 mL) olive oil
1/2 medium onion, diced
1/2 cup (125 mL) diced celery
3 Tbsp. (45 mL) flour
5 cups (1 1/4 L) hot vegetable stock
2 cups potato 1/4 in. (0.5 cm) dice
2 cups (500 mL) small broccoli florets
1 cup (250 mL) milk
1/2 cup (125 mL) heavy cream (optional)
1/4 tsp. (1 mL) Salt
1 pinch of pepper
1 Tbsp. (15 mL) chopped parsley
Smoky Potato and Broccoli Soup
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
2
slices canadian veggie bacon 1/2 in. (1 cm) dice
-
1-2 tsp.
(15-30 mL)olive oil
-
1/2
medium onion, diced
-
1/2 cup
(125 mL)diced celery
-
3 Tbsp.
(45 mL)flour
-
5 cups
(1 1/4 L)hot vegetable stock
-
2 cups
potato 1/4 in. (0.5 cm) dice
-
2 cups
(500 mL)small broccoli florets
-
1 cup
(250 mL)milk
-
1/2 cup
(125 mL)heavy cream (optional)
-
1/4 tsp.
(1 mL)Salt
-
1
pinch of pepper
-
1 Tbsp.
(15 mL)chopped parsley
Preparation
In saucepan, sauté Yves Veggie Bacon, onion and celery in oil over medium heat for 5 minutes or until onions are soft.
Stir in flour and cook for 2 minutes, stirring constantly. Remove saucepan from heat for two minutes.
Add 1/2 cup (125 mL) of stock, stirring until flour absorbs liquid and mixture is smooth. Continue adding liquid until all stock is added to pot.
Return saucepan to heat and add potatoes. Bring soup to boil, reduce heat to simmer and cook for 10 minutes or until potatoes are cooled.
Add broccoli and cook for 5 minutes.
In bowl or small saucepan, combine hot milk, cream (if using), salt, pepper and parsley. Add 1-2 cups (125-250 mL) of hot soup stock to this milk mixture and return milk blend to pot. This prevents milk from curdling when it is added to the hot soup.
Heat through (without boiling), adjust seasoning and serve.
Source :
Veggie Cuisine
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