With the onslaught of March, I have found myself positively clinging to all things spring (me and the rest of the world, it seems). Considering how long and dismal this winter has been, it’s totally understandable (although Matt reminded me the other day that people complain every winter and that this winter is hardly different than most).
Agree to disagree.
Anywho, last Sunday found us shut up inside yet again and without any meat in sight. So I pulled out all my trusty cookbooks and flipped through until I found one that would fit my need for all things spring, my need for something meatless, and my need to make something from what we had on hand.
And that is how this soup that looks like spring came to be.
Thank you, broccoli, for providing me with my greens in more than one way.
Creamy Broccoli Soup (out of Debbie G. Harman’s Cooking for Two)
FYI: I’ve doubled this recipe since Matt and I hardly eat the amount that a normal couple would. So this recipe will actually serve 4 (if you eat slightly smaller portions than we do), although it comes out of a cookbook called Cooking for Two. Also, this is not technically a “vegetarian” dish even though I call it “meatless” because it does use chicken bouillon and cream of chicken soup. Just clarifying.
4 potatoes, peeled and chopped
2 broccoli stalks, chopped
2 carrots, peeled and grated
2 cups water
2 chicken bouillon cubes
1 can cream of chicken soup
1 cup sour cream
In saucepan, dissolve bouillon cubes in water. Layer potatoes, broccoli, and carrots in that order in pan, sprinkling a little bit of salt over each layer. Cover and simmer 20 minutes or until broccoli is tender but not mushy. Turn off heat. Mash vegetables lightly with potato masher. Stir in soup and sour cream.
Yield: 4 servings
And, to finish you off, here’s a creeper picture of the hubby.
(And yes we DO eat by scented candlelight sometimes, just because we’re so utterly romantic like that.)