Thursday, September 24, 2009
What is broccorn, you ask? Why it's non other than broccoli and corn. I felt soup was in order for an easy meal. It was hot that day, too. But if I want soup, I'm going to have soup, gosh darn it! Even though the weather may say otherwise. I'm meditating on fall right now. Chanting a mantra and spreading the fall vibe.
The last time I had such a soup was at Whole Foods from their prepared foods area. It was alright and I thought to myself maybe I can do better. This is a really easy and simple to make. Just remember to blow on it, if it's super hot. I got a little excited and I burnt my tongue upon first spoonful. Oh, how I've put my tastebuds through so much and yet, they've managed to recover every single time. But this soup is worth a slightly numbed tongue.
You may use chicken broth, if you'd prefer. I used vegetable broth for this soup. Add a dollop of sour cream and some shredded cheese with some crackers or bread on the side. Yum yum!
Cream of Broccorn Soup
1 head of broccoli - fresh or 1 small frozen pack
2 c corn kernels - fresh, canned or frozen
1 12 oz can vegetable broth
1 large garlic clove
1/2 medium onion - chopped
3/4 c evaporated milk
sour cream - optionals
shredded cheese - optional
Finely chop the broccoli into piece.
Saute the garlic and onion in a tiny drizzle of olive oil until the onions are translucent. Add in the vegetable stock, then the broccoli. Cover and bring the broth to a simmer on a medium heat. This will cook the broccoli.
Stir in the evaporated milk.
Using a blender, food processor or emersion blender and puree the broccoli.
Add in the corn and let it simmer for 5 more minutes on medium to low heat.
If you don't have a blender, food processor, or emersion blender, you can leave it as a chunky soup.
Add a dollop of sour cream and sprinkle some cheese. Serve warm.