Just tried this broccoli soup recipe and it’s a winner. The recipe is an adaptation from one of my favorite cookbooks, Cold Weather Cooking by Sarah Leah Chase. I’ve never had a failure with one of her recipes they are always so good. Adding mustard seeds to a soup was a new twist but they not only add a nice flavor but a little crunch as well. The flavor of this soup becomes more pronounced as the soup sits, so you may want to make the soup a day or so in advance.
Broccoli Soup with Mustard Seeds
6 Tbsp. butter
2 medium onions, diced
2 large potatoes, peeled and diced
1 large bunch of broccoli, trimmed and chopped
6 cups of homemade chicken broth
1 cup of whipping cream
¼ cup golden mustard seeds
1 cup Parmesan cheese, freshly grated
Melt the butter in a large stockpot over medium high heat. Add the onion and sauté until soft and translucent, about 10 minutes. Stir in the potatoes and broccoli, cover with the chicken broth, and season with salt and pepper. Simmer uncovered until the vegetables are very tender, about 30-40 minutes.
Add the cream and use an emersion blender to puree the soup. Stir in the mustard seeds and Parmesan cheese. If the soup seems too thick you may add a little milk. Serve hot! Makes 6-8 servings