This is not your typical cream soup laden with heavy cream, butter, and such ingredients. Th is is a toned-down version that appeared in the cookbook published for the ninety-fifth birthday of my Bubby, Mrs. Faiga Braun. Below is my variation.
- 1–2 Tbsp oil -
- 2 Tbsp whole wheat pastry fl our -
- 5–6 cups water, preferably boiling -
- 1 lb (450 grams) fresh broccoli -
- 3 cloves garlic -
- 2 medium potatoes, cubed -
- 2 tsp salt -
- pepper to taste -
- pinch of nutmeg, optional -
In a medium saucepan over a medium-high fl ame, brown the flour and oil. Add the water, broccoli, garlic, and seasoning. Bring this to a boil and cook for 25 minutes. Add the potatoes and cook for twenty minutes more. Puree.
NOTE: You can’t compare this soup made with fresh broccoli to one made with frozen. It’s like comparing apples and oranges. However, if you can’t find fresh (bugfree of course) broccoli, use frozen, but be aware that it’s not the same taste. Also, when you double the recipe (it freezes well), put in only three potatoes and not four because otherwise the potato flavor overpowers the broccoli.
SERVING TIP: Top with seasoned croutons or grated cheese. Both are equally good.
IMPORTANT INFO: Broccoli packs the most nutritional punch of any vegetable. It’s abundant in numerous phytochemicals and antioxidants. It has antiviral and anti-ulcer activity, is rich in cholesterol-reducing fi ber and is extremely strong in anti-cancer activity. It’s a good source of calcium too. I used to ask my kids if they wanted to taste a “tree,” and they were all wide-eyed and agreed to eat the broccoli! Now they love it.
This recipe was featured in Mishpacha Magazine, Issue 137