Broccoli Soup with Mustard Seeds

Broccoli Soup with Mustard Seeds

We’ve had quite a few gray, rainy (and kind of cold) days in Atlanta this winter. And today was no exception. But that’s ok because I love soup and this one is a long time favorite. It goes beyond a typical broccoli soup with the addition of the mustard seeds. They give a little, golden pop of flavor with each spoonful. Et voila:

INGREDIENTS:

  • 6 Tablespoons unsalted butter
  • 2 medium onions, diced
  • 2 potatoes, peeled and diced
  • 1 large bunch broccoli, trimmed, tender stems, peeled and chopped also
  • 6 cups chick
  • en broth
  • 1 cup cream
  • 1/4 cup golden mustard seeds
  • salt and freshly ground pepper
  • For garnish: grated Parmesan cheese

PREPARATION:

1. Put the butter in a large pot and melt over medium heat.

2. Add the onion and saute until it is soft and translucent ~ about 8-10 minutes.

3. Add the potatoes, broccoli and chicken broth to the pan. Season with some salt and pepper. Bring the mixture just to a simmer and cook for 30 to 40 minutes.

4. Stir in the cream.

5. Puree the soup with a stick blender or in batches using a food processor.

6. If you used a food processor, return the soup to the pan and stir in the mustard seeds.

To serve:

Ladle the soup into 6 soup bowl, sprinkle with cheese if desired and serve hot.

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