Zesty Broccoli Soup

Yesterday’s weather in San Diego was downright winter like.  That So Cal sun, whose rays were warming our bodies and souls for days, had disappeared behind layers of misty fog and dense gray clouds.  As I played catch with my daughter, a few peaks of blue emerged throughout the sky.  However, the wind whipped palm fronds and blossoming citrus trees with an intensity that hurled us inside for refuge.

As dinner preparation was on the horizon, my thoughts drifted to soup and comfort foods.  With a pound of fresh broccoli, I decided to make a twist on a typically creamy soup, which would warm us from head to toe. 


Time saving Tips:
Purchased chicken broth
Purchased chili garlic paste

Zesty Broccoli Soup

4 tablespoons butter, room temperature

1 1/2 pounds fresh broccoli

1 large onion, chopped

1 carrot, chopped

1 teaspoon purchased chili garlic sauce (found in Asian section of grocery store)

2 teaspoons cumin

Salt and freshly ground black pepper

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1/2 cup half and half

Directions

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, chili garlic sauce, cumin, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in half and half. With an immersion blender, puree the soup (or puree in blender in 3 batches). Add salt and pepper, to taste, and then replace the lid back on the pot.  Garnish with fresh cilantro or parsley.