It’s winter, and winter means soup. The weather is lovely for this time of year, but even with the sunshine, it’s still chilly and cool, and a hot bowl of comfort goes down nicely at the end of the day. Or for breakfast, if you happen to be my son.
A few weeks ago I had an excess of broccoli, so I started playing. This soup is based on many broccoli cream soups, but the difference that it does not have cheese in the soup itself. A heaping handful of cheddar certainly goes well as a topping, but this soup is amazing without it too, since the parsnip gives it that touch of sweetness and extra flavour.
However you like your soup, this will help you keep warm.
- 1 onion, chopped
- 1 TBSP butter + 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
2 cups water
- 1 tsp mustard
- 1 tsp salt
- 2 cup broccoli florets, chopped
- 1 large parsnip, peeled and chopped
- pepper to taste
- sharp Cheddar cheese for topping
Saute the onion in the 1 TBSP butter, and set aside.
Make a roux: Melt the remining 1/4 cup butter in a large pot. Add the flour and still till smooth. Then, whisking as you pour, to keep the mixture smooth, add the milk and cook over medium heat until it starts to boil and gets thick. Add the water and mustard, and salt to taste, about 1 teaspoon.
Now stir in the chopped broccoli and parsnip, along with the sauteed onions, and simmer over medium-low heat for about 20 minutes, until the vegetables are soft. Puree with a stick blender, or carefully, in batches, in a countertop blender, to make a smooth soup.
Adjust seasonings. Serve hot with lots of sharp grated cheddar cheese on top.