Homemade Creamy Chunky Herby Tomato Soup

Say that titles 10 times fast. It's been a while since I posted a good decent recipe. In my attempts to balance work and my love for cooking, it can get a bit difficult at times. But fear not, I still love food to the 100th degree and I do cook once in a while, but from recipes that I've already done. This little soupy soup recipe is a simple take on the classic tomato. The thing I like about this recipe is that it doesn't use any cream or milk at all. The thickening agent is a little unsalted butter and all purpose flour. Neat, eh? Well...at least, for those who haven't tried this variety.

I chose soup because the weather was perfect for it. Granted, here in Los Angeles it's been on the weird crazy side. Last week it was in the 90s this week it's like winter came back for one last ride. Sheesh! Mother nature seems a bit confused as to what season it is. Who knows what it will be tomorrow.  But for now I enjoy me some creamy chunky herby soup with a side of some leftover breadsticks I had gotten from the restaurant Olive Garden and some homemade parmesan crispies.

Serves 2-3

Homemade Creamy Chunky Herby Tomato Soup

3 small ripe tomatoes
1 small onion
2 large garlic cloves
2 tbsp all-purpose flour
1 Tbsp unsalted butter
1 12 oz can tomato sauce
1 12oz can chicken stock or vegetable stock
1 Tbsp dry basil
1 Tbsp dry thyme
1 Tbsp dry parsley
1 Tbsp dry sage
1/3 tsp salt
1 tsp pepper
extra virgin olive oil


Finely chop the onion. Set aside. The finely chop the garlic. Quarter the tomatoes and remove the seeds, give the tomato wedges a rough chop. Set them aside.

If you have a food processor, you may use that to chop the tomato, onion and garlic.

In a pot, medium to high flame, heat a small drizzle of extra virgin olive oil. Saute the garlic for 30-60 seconds. Thenadd the onions and saute until tranluscent. One the onions look cooked, melt the butter and add the flour. Stir well to combine together. Be sure to scrape the pot occasionally to keep the flour from sticking.

When the mixture looks a bit like a mushy dough blob, add the tomato saute for a roughly 2 minutes until the tomato has cooked down. Then add the tomato sauce and chicken stock. Bring the soup to a boil. Stir occasionally to combine all the ingredients. Once it's boiling, bring the heat down. Add the dry herbs and salt and pepper.

Serve with a topping of cheese and/or avocado with a side of bread. :)

Shrimp and Lobster Bisque

Here is the other dish that I had cooked up for my Media Noche meal. Shrimp and Lobster bisque. A good way to bring in the new year with some yummlicious soup. It does a body good. I wasn't sure how to make bisque of any kind. Again I didn't want to fuss too much in the kitchen. I searched the interweb and found several recipes from simple to elaborate to some had that many  ingredients. So what I did was nix and match to my own preference and the result was a delicious taste shrimpy and lobster soup. This one is definitely a keep.

Shrimp and Lobster Bisque

1 Large Lobster Tail or 1 c cooked lobster meat (chunks)
1/2 lb shrimp with shell and devained
3 Tbsp unsalted butter
1 12oz can evaporated milk
1 1/2 Tbsp cornstarch (dissolved in 1 Tbsp water)
3 Tbsp fine chopped fresh parsley (Plus extra for garnish)
1 Bay leaf
2 Tbsp Tomato Paste
2 Tbsp Paprika
1 Tbsp Worchestshire Sauce
1 tsp salt
1 tsp pepper
1/2 small onion - fine chopped
6 c water (to make broth)

Place the six cups of water in pot and bring to a boil.

Remove the shells from the shrimp and the lobster and set the meat aside. Place the shells into the pot of water and let the rolling boil for a good 30 minutes to get the delicious flavors out. Then remove the shells and set the broth aside.

Give the shrimp a rough chop. In a saucepan, melt the butter. Add the onions and saute for 3-5 minutes. Add the lobster meat and the shrimp and cook over medium to low heat for 3- minutes or until the meat has a nice pink and white texture. Stir constantly to avoid bringing.

 Add the evaporated milk and tomato paste. Again stirring constantly. Season with some salt and pepper.

Add the mixture into the broth. Add the cornstarch. Keep stirring. until the soup has combined and slightly thickened. Add bay leaf, worchestshire sauce and paprika.  Simmer for 10-15 minutes.

Best serve fresh and warm.

Egg Drop Soup with Mushroom Broth

My first soup for the fall season. Yippy!! The weather yesterday in L.A. was great and I hope that it lasts quite a while. So to make use of the lovely weather I decided soup was the way to go. I still had the broth from the dried mushrooms when I cooked up the Wild Mushroom Fried Rice. I went for something relatively simple. I didn't want to spend too much time fussing over having to chop any veggies or having to go out and get any special ingredient.

One of my favorite soups is egg drop soup. Usually found at many Chinese restaurants. I had made it before on this blog, I kicked it up a notch a little -- at least in my bowl -- with a little sriracha. Give it a little spicy hotness with a corn a mushroom taste. It's perfect as a light meal with maybe a dinner roll or two because I love to dip breads and crackers into soups sometimes. And having looked at the weather for the coming week, I have a feeling I'll be having myself some more soups in the days to come. Yay!

Serves 3-4

Egg Drop Soup in Mushroom Broth

5 c Mushroom Broth
1 12oz can cream style corn
1 Tbsp cornstarch dissolved 1Tbsp water
2 eggs - lightly beaten in a small bowl
1 tsp salt
1 tsp pepper
1 scallion - chopped
1 c shredded cooked chicken - optional
1 Tbsp sriracha - optional

Note: to make homemade mushroom broth. You'll need 1-1 1/2 cup mushroom fresh pieces or dried and let it soak for 15-30 minutes in 5 cups boiling water. Separate the mushroom from broth.

Bring the broth to a boil in a small pot. Once boiling, lower the heat and let simmer. Slowly add the egg while stirring the broth continuously. Once all the eggs has been cooked add the cream style corn, scallion and optional chicken. Season with the salt and pepper.

Let the mixture simmer for a minute or two before add the diluted corn starch. The soup will slightly thicken. Then finally add the optional sriracha. Bring the heat up a little to a medium high and bring to a slight boil.

Serve hot or warm.

Egg Drop Soup

Sinigang na Isda (Sour soup with fish)

 
It's nice when someone else does the cooking even for one day. My mom had decided to cook one of my favorite soups from the Phlippines with one of my favorite fishes. Bangus or as it is referred to here in the US, milkfish. It's not common to find here, but you can find them in many Asian markets. If you can't find it at all whole catfish would do. For the sour aspect of the soup, she had used a tamarind soup mix from the Mama Sita's Brand. If you can't find that either, you can use lemon juice or if you're lucky enough to find fresh tamarind. It's just to give it that little sour punch.

Serve 2

Sinigang na Isda (Sour soup with fish)

2 milkfish bellies or whole catfish cut into 4ths
1lbs mustard leaves
2 small daikon radish  - peeled and sliced
3 Tbsp tamarind base soup (Mama Sita's)
        or juice of 1 Lemon or tamarind paste
1 tomato - rough chopped
1 small chunk - ginger  - rough slice
1 smal onion - sliced
1 12oz can chicken or vegetable tock
pepper to taste

In a pot combine the fish, tamarind/lemon juice, tomato,  stock, onion. Season with a little pepper. Bring the mixture to a slight boil and until the fish it cooked. The add the daikon radish and let it cook. then finally add the mistart leaves. Let the whole soup simmer for a couple of minutes.

Serve it some warm rice or eat alone.

 

 

Spinach Soup Deux

I just found out a few days ago that it was National Soup month. I had no idea, but now that I do I would have eat soup all month long. But then again...by now I would have probably gotten tired of soup. But I don't think that would happen with me. At least, I hope not. This one's a simple spinach soup. I made one before several months ago. It's really east to put together and only takes minutes. It's so easy anyone can do it. Really. Plus, the ginger in this helps especially if you've got a cold or sore throat or anything related.

 Serve 2

Spinach Soup Deux

1 12oz can vegetable stock
1 small onion  - chopped
2 Tbsp ginger - chopped
extra virgin olive oil
1 garlic clove - fine chopped
salt and pepper to taste


In a small pot, saute the garlic and onions in a tiny drizzle of olive oil on medium to low heat. When the onions are slightly limp add the ginger. Then the stock. Add the spinach and cover to let the spinach wilt. Once wilted stir occasionally for 2-3 minutes.

Serve warm.

Potato Corn Chowdahhh

We're in rainy days here in LA. Woohoo!! That means soup days. Double woohoo!! You know I love my soups. To be honest I do love rainy days, too. Some people complain here in LA and they react all crazy about it as if they've never seen falling water before, but I love it. At least now I hope they can also stop complaining about the "water shortage." Anyway, I was craving clam chowder, but I didn't have clams. Darn. I did however have potatoes, carrots, corn and stock. So I still was able to a chowder. A nice hearty chowdahhh. It was equally good. Not too thick and not too thin. Each bite with veggies goodness. It was just the right balance. Really simple to make especially on those lazy days. Or perfect for those rainy days.

Serve 2-4

Potato Corn Chowdahhh

1 12 oz can corn kernels
2 medium russet potatoes - peeled and cubed
1 large carrot
2 12 oz can stock chicken or vegetable.
4 strips bacon
1/2 small onion chopped
1 tsp salt
pepper to taste
1 5 oz can evaporate milk
1 tsp cornstarch dissolved in 1 tsp water

Cook the bacon in a pot until they are crisp. Remove from the pot and drain on a paper towel. Saute the onion in the pot until they are tender. Add the carrots, potatoes and corn. Lightly saute them for about a minute. Add the stock. Season with some salt and pepper. Then add the cornstarch to slightly thicken. Bring the soup to a slight boil on medium heat.  Add the evaporated milk and bring to a simmer for 15 minutes. Stir occasionally.

Serve with some sourdough bread or crackers.

Sopas

This was part of my New Year's fair called Media Noche, meaning night before new year's. It was a chilly, but clear-skied night with a full moon. I have a feeling that this year will be good. Sopas is just like another version of the chicken noodle, but Filipino style. You can find this dish being served in gathering and festivals. But it can be made year round as well. 'Tis the season for soup -- and soup I shall have. I hope I'm not boring you to death with all this soup talk. Soup, soup, soup makes the tummy feel good.

The pasta used is usually spaghetti, but for this we decided to change it up with some orzo. Some chopped carrots, sweet peas and slices to vienna sausage. It's always good the second time around. Yum yum!!

Sopas

1 small chicken breast
1 12oz can sweet peas
1/2 small onion - chopped
1 large garlic clove - chopped
1 can vienna sausage - sliced into half moons
1 carrot - chopped into small cubes
2 c uncooked orzo or your choice of pasta
water
salt
pepper

In a large pot, boil the chicken in pot full of water. Boil until the chicken is fully cooked.  Remove the chicken and save the water, which has now become stock.

Shred the chicken to pieces and set aside.

In a stockpot,  saute the garlic and onions in a little extra virgin olive oil. Add the carrots and peas saute until slightly tender. Then add the chicken and sausage. Add the reserve stock and orzo or your preferred pasta. Season with some salt and pepper. Bring the soup to slight boil, then once the orzo has cooked, lower the heat to a simmer.

Serve warm with some bread or crackers.

Egg Drop Ramen Soup

Soup is what's for dinner -- again. I can't get enough of soup. Period. I went to an Asian style soup this time around. Another one of my favorites. Usually found as a appetizer in many Chinese restaurants. Egg drop soup. This isn't like my other egg drop soup that I had made several months ago, which was towards more the traditional route. I changed this version up with some paprika and ramen noodles. The paprika really adds a new flavor to this famous soup. Garnished it with a sprinkle of safflower (wild saffron) on top. 

Serves 2-3

Egg Drop Ramen Soup

2 12oz can vegetable or chicken stock
1 packet or ramen minus seasoning
2 green onions - chopped
2 eggs - lightly beaten
1 c corn kernels - canned or frozen
1 Tbsp paprika
1 Tbsp cornstarch dissolved in 1 Tbsp water
salt and pepper
1 tsp safflower (wild saffron) - optional
1 c shredded chicken or pork - optional

In a stock pot, bring the vegetable or chicken stock to a near boil. Stir the stock into a slight whirlpool and gently add the egg. It should look like shredded bits.

Add the cornstarch and stir occasionally until the soup has thickened. Add the paprika, corn, green onion, and the chicken or pork. Season with a little salt and pepper. Simmer for 2-3 minutes. stir occassionally.

Add the ramen noodles and let the soup simmer once more for 5-8 minutes until the noodles have been cooked. Stir it several times to separate them and serve.

Garnish with some safflower.

Arroz Caldo

Up next is a rice soup. A congee of sorts. Or rice porridge. Also referred to as lugaw (loo-g-ow) in the Philippines. The dish has got some Spanish influences, but mostly adapted from the Chinese. I've got wikipedia to thank for that last bit of info (here). I have my mom to thank for this recipe. She's make this every Christmas. I love it. It's probably the best I've ever eaten. I'm not saying that because I'm her daughter, but I really do believe it true. People rave about it when they first taste it.  I could eat up bowls of this soup all day long if I could with a side of bread. This is comfort food Filipino style. Yum!!

There's also no one way to make this as many Filipino families have their own recipe and tradition of cooking up this classic soup. As long as there's rice and bunch of fresh ginger and maybe some chicken, you're good to go. At first it may look watery if eaten fresh, but give it a couple hours and the water will dry out a little and it will have and creamy porridge-like consistency. Plus you can always add more stock to the mix. Serve a bowl of this with a side of fish sauce, calamansi or lemon wedges, or soy sauce.

This soup can be eaten year round. It's perfect substitute for the tried-and-true chicken noodle for if you're feeling sick. But I love to eat it during this season. It just screams holidays, doesn't it? Maybe it's the flecks of red from the saffron.

Arroz Caldo

2 c uncooked rice
1 garlic - fine chopped
1/2 medium onion - chopped
1/2 c ginger - sliced
2 chicken boullion cubes
water
1 Tbsp saffron
1 chicken breast - cubed - optional
extra virgin olive oil
salt
pepper
2 scallion - chopped
roasted garlic pieces - optional
hard boiled egg - optional


Wash the uncooked rice thorough of any starches. Set aside.

In a stock pot, saute the garlic in a little olive oil  then saute the onions after. Add the optional chicken and par-cook the meat until the the outside are white. Season with some salt and pepper. Add the rice and saute for roughly 1-2 minutes. Then add the ginger.

Fill the pot 3/4 full of water. and add the chicken boullion, if not adding chicken meat. Bring the mixture to a boil then down to a simmer on medium to low heat until the rice is cooked. Then add the saffron.

Top with some slices of egg ot a couple quail eggs, scallions and roasted garlic. Serve with a side of fish sauce, calamsi or lemon slices, or soy sauce.

Note: if it looks watery, don't worry. After a couple of hours some of the liquid with lightly dry out and the soup will have a porridge consistency.

Cream of Spinach Soup

Soup is what's for dinner. Or in this case...lunch. I'm trying not to eat a lot these next several days as with Christmas it will be another day of celebration and feasting. A simple soup, yet so delicious.

Aside from the tradition cream soup, I added a pinch of nutmeg as well as some fresh chopped carrots and canned green beans. I didn't want it to just be all liquid. Some chunks here and there are pretty tasty. A bowl is filling and just right.

Have it with a piece of baguettes and I'm good to go. Look at those little pieces of carrot peeking out. Doesn't it just beg for you to dig in?

Serves 4

Cream of Spinach Soup

2 bundles fresh spinach.
2 can vegetable stock
1/2 medium sweet onion sliced
1 garlic clove - fine chopped
2 large carrot sticks - peeled and chopped
1 12 can string beans
1 5 oz can evaporated milk
1 tsp nutmeg
salt and pepper to taste

In a stock pot, saute the garlic for 30 in some oil. Then add and saute the onions until translucent. Add the stock and bring to a boil on medium to high heat. Add the spinach and lower the flame to medium low and bring to a simmer until the spinach has wilted. Lower the heat and pour in the evaporated milk.

Then puree the spinach mixture in the blender, food processor, or with an hand blender. Then add the carrots, green bean and nutmeg. Let the soup simmer again until the carrots are slightly tender. Medium to low heat.

Bok Choy Orzo Soup

Another soup? I know, but I can't help it. The weather just seems so right for it. Whenever it's cold out, my mind automatically heads for the soup section. You can't deny the power of a bowl of warm, hearty deliciousness. Hand me a bowl along with some bread or crackers and I'm a happy camper. Really.

I kept this one vegetarian. I do like to go veg several days out of the week. Helps balance things out. The main stars are the baby bok choy and orzo. Its supporting players are tomatoes, onion, dry herbs and vegetable stock. With a cameo made by the one and only nutmeg. Put it all together and you've got yourself one heck of a show.

Serve 3-4

Bok Choy Orzo Soup

5-6 baby bok choy
3 garlic cloves
1 small sweet onion
2 medium tomatoes - deseeded &  chopped
1 Tbsp fresh thyme - removed from stems & roughly chopped
1/4 c fresh basil - roughly chopped
1Tbsp paprika
1/2 Tbsp ground nutmeg
2 cans vegetable stock
1 c uncooked orzo
3 Tbsp extra virgin olive oil
salt & papper to taste

In a stock pot, heat the oil and saute the garlic for 30 seconds. Then add the onions and saute until tender. Add the tomatoes, basil and thyme. Saute for another 1-2 minutes. Next add the paprika and nutmeg.

Add the bok choy and stock. Bring to a boil. Once boiling let the soup simmer for 20-30 minutes.

15 minutes before serving add the orzo.

Carrot Ginger Soup

"No soup for you!!" says the Soup Nazi. Remember that from Seinfeld? Although, I wasn't always a fan of the show, it did have its moments. It was a show about nothing really. How did Seinfeld come up? Well because I made soup. I love carrots. Though, I must admit I don't eat it enough. I need my betakaroten! I mostly like it in stews and soups. Once in a while I'll have it with some ranch dressing n a crudite. 

For this simple soup, all you need is carrots, stock, onions, and ginger. I used vegetable stock, but you may use chicken or water. It's all up to you. I chopped the carrots and onions, then cooked away. Luckily the weather's been more on the chilly side lately, so I was more than happy to make this soup.

Once the soup was ready, I took half and blended it until it was creamy. Making into a mix of creamy plus slightly chunky. I think I've mentioned before that I'm not really fond of watery soups. I need to have some sort of texture to mine. But, of course, if that's the only option I won't complain. 

Anyway, this was soupylicious! I know it's not a word, yet it seems fitting.

Serve 2-3

Carrot Ginger Soup

4 carrot sticks - chopped into 1/4-inch pieces.
1 small onion - chopped
3 Tbsp fresh ginger - finely chopped
2 12oz can vegetable stock (or 4 cups water or 2 12 oz cans chicken stock)
salt and pepper to taste
extra virgin olive oil

In a pot, saute the onions and garlic in tiny drizzle of olive oil. Once the onions have become translucent, add the ginger and saute for 2 minutes.

Add the carrots and stock. Season with a little salt and pepper. Move the heat to high and bring to a boil. Once boiling, lower the heat again and let it simmer for 20-25 minutes.

Then take half the mixture and puree in a blender, food processor, or immersion blender. If you don't have either, you may leave it as a chunky soup.

Daikon Miso Soup

I had bought a large fresh daikon radish from the farmer's market. I love diakon radish. It's some good stuff. It's used in a Philippines soup called sinigang. I'll be making that in the near future. For this one soup, I just wanted something fairly simple. It can't get any more simple than making miso soup. How easy is it? Well, all you need is stock or water and miso paste. Then add tofu and green onions. It only takes minutes to make.

I love miso soup. I always make it a habit to order a nice hot bowl of the stuff whenever I eat out at a Japanese restaurant along with with some fresh edamame and whatever sushi I'm in the mood for.

Traditional miso soup uses dashi, which is fish stock. Since fish stock isn't readily available as vegetable or chicken, I went for some veggie stock. making this a perfect vegetarian dish. So some veggie stock, water, daikon radish and a little salt and pepper and that's about it. I added some ramen noodles shortly before serving as it doesn't take long to cook.

Serve 2.

Daikon Miso Soup

1 12oz can vegetable stock
1 Tbsp white miso paste
1 1/2 c water
1 long daikon radish - peeled & cut into 1/8-inch slices
1 packet ramen noodles (minus seasoning)
salt & pepper

Combine the water and vegetable stock in a pot. Add the radish and bring to a slight boil and until the radish becomes tender.

Dissolve the miso paste in a small bowl with some of the stock before adding into the soup. Then add the dissolved miso into the pot and let it simmer for several minutes.

Add the ramen noodles 5 minutes before serving.

Spinach-Ginger Soup

Yes, we've had some good weather here in LA recently. I was finally able to wear my favorite sweater and hoodie for the first time. Oh how I missed snuggling up in there, keeping me nice and cozy. The only down side it that I wasn't feeling my usual self to actually enjoy it. Grr... So to perk up my spirits, I decided to make some soup.

Spinach and ginger to be exact. And my mood lifted a little brighter afer having this. I still wasn't feeling to well, but I was on the road to recovery. I pureed haf the soup to have it smooth and chunky. Serve with some toast or crackers. Snuggle up in a blanky ot not and enjoy the lovely gingery flavor. Look at that luscious green soup with a generous sprinkle of shredded mozzarella and slices of avocado. How could this not perk up your spirits?

Serves 2-3

Spinach-Ginger Soup

1lb spinach - fresh or frozen
1 12oz can vegetable stock
2 tbsp ginger - minced
2 green onion - finely chopped
1 large garlic clove - finely chopped
1/2 tsp nutmeg
salt
pepper
2 tbsp olive oil
1/8 c evaporated milk

On medium to low heat, saute the garlic in the olive oil for 30 seconds then add the ginger and green onions. roughly 1-2 minutes.

Add the chicken stock and and stir to combine.

Add the spinach, bring the soup to a simmer until the spinach has wilted. Stori well to combine.

Then puree half the soup using a blender, food process, or hand blender. Or just leave it as a chunky soup. Serve warm.

Easy Corn Chowder

I guess I've had my fair share of corny recipes this summer. (No pun intended, or maybe I did) I love a good bowl of chowder. Clam, corn, chicken. I'll take it. I was doing a little search on how to make chowders and a lot of them contained quite a lot of ingredients. I just wanted a basic simple easy way to make it without having to buy any pre-made canned stuff or other ingredients I really didn't have the budget for at the time. Basically, all I had was corn and onion. Very limited. So I came to to conclusion to just wing it. I mixed and matched to see what I thought fit best.

I started out by cooking the onion in a little bit of butter then making a simple roux of it. The soup pretty much came together from there. Add the milk and chicken stock, along with some dry herbs. you can use vegetable stock, if you'd like to make this vegetarian. You can also add seafoods, meats, veggies. It's all optional.

The end result is a nice and not overly thick soup with some corny goodness.  I wish I had some sourdough bread bowls though. Oh well. Next time. I'm content with my homemade pan de sal.

Serves 2-3

Easy Corn Chowder

1 12 oz can chicken stock or 2 cups water with 1-2 chicken boullion cube (or vegetable stock)
1 1/2 c corn
1/2 medium onion - finely chopped
2 Tbsp Flour
1 1/2 c milk
1 1/2 Tbsp butter
1 Tbsp dry basil
1 Tbsp dry oregano
salt
pepper

optionals:
1 celery stalk - chopped
1-2 potatoes - chopped or cubed
1 large carrot - chopped
1 c cooked seafoods or meats
bread bowls


In a pot, melt the butter and saute the onion until tender on medium to high heat. This will make a roux to help thicken the soup.

Then add the flour. Combine until slightly clumpy. Add the milk and stir to combine until milk becomes slightly thick. Then add the chicken stock. Stir occasionally until soup thickens. Once thick, lower the heat and bring the soup to a simmer.

Add in the, corn, basil and oregano. Season with a little salt and pepper to taste.

Best served warm.

For the optionals:
Add the celery carrot and potatoes. Let it cook until tender on medium heat.

To add meats or seafoods, cook in the butter first, then them remove from the pot. Continues by making the roux and so on. Add the meats or seafoods back into the pot once the soup has thickened.

Cream of Broccorn soup

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!

Serves 2-3

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
salt
pepper

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.