Recently I received a handwritten letter, which is a rare
phenomenon these days. Call me old-fashioned but I do miss those days where we
used to wait for the postman to bring the letter… and when you receive and
read, the words written in the letter are full of love and warmth…. There was
something charming about it and I miss that.
The letter I received was so timely, as I have been in and out of flu these
days and those words cheered me up.
Considering that my immunity is all haywire this month, without
guilt I decided to make the ultimate comfort food. I made my favorite soup that
is warm for our winter, full of nutrients and incredibly flavorful. It’s one of
my favorites. And I also decided to make this for a dear friend who has been
unwell for the past two weeks. I felt pampered recently when a dear friend, who is family to me,
dropped home some food quite unexpectedly when I was unwell (thank you Shilpa!). So I decided to
pay it forward.
So I quickly made a creamy and pureed Broccoli Chicken Soup.
Here is my version… remember it’s a little rich….. But who cares as far its
soothing and makes you jump back on your feet.
Broccoli & Chicken Soup
Ingredients
·
5-6 broccoli
crowns, stems chopped off (or frozen broccoli)
·
1/2 cup cooked
chicken cubes (breast piece)
·
2 tablespoon
chopped Onion
·
1/4 cup finely
chopped carrot
·
1/4 cup chopped
green onions
·
1 tablespoon
chopped garlic
·
2 tablespoon
chopped celery
·
1 tablespoon
chopped parsley
·
2 bay leaf
·
2 cups chicken
broth (use chicken broth cube)
·
3 tablespoons
butter
·
3 tablespoons
flour
·
1/2 cup milk
·
Olive Oil
·
Cream 2 Tablespoon
·
1 tablespoon Cashew
nut paste (optional, I used for flavor) (soak a couple of cashew nuts in warm
water for ten minutes and blend it into paste with 1 tablespoon of water)
·
Salt and Pepper
to taste
Method
1.
In a pot, sauté
onion, garlic, celery and bay leaf till soft.
2.
Add broccoli,
carrot and chicken and sauté for 2 minutes.
3.
Then add broth, parsley and cook until
broccoli and carrot are soft.
4.
Use a blender or
an immersion blender to puree the broccoli mixture.
5.
Melt butter in a
separate pot. Whisk in flour, then slowly pour in the milk and bring to a boil.
Reduce heat and allow mixture to thicken (takes 1-2 minutes).
6.
Add butter/milk
mixture to pureed broccoli mixture, stir to combine, and heat thoroughly.
7.
Then add a little
cream, cashew nut paste and salt and pepper to taste. Garnish with parsley and
serve it hot.
Tips
·
To save time, make ahead cooked
chicken and cashew nut paste.
·
If you want to make pure vegetarian soup,
please substitute chicken broth with vegetarian. And chicken cubes with potato
cubes or cauliflower florets or Zucchini.
·
To make it richer, you can add cheddar cheese
towards the end. There are plenty of variations to this soup. Please let me
know if you have an interesting variation to this soup.
All images are clicked by me