This is not your typical cream soup laden with heavy cream, butter, and such ingredients. This is a toned-down version that appeared in the cookbook published for the ninety-fifth birthday of my Bubby, Mrs. Faigy Braun. Below is my variation.
- oil - 1-2 tbsp
- whole wheat pastry flour - 2 tbsp
- water - 5-6 cups, preferably boiling
- broccoli - 1 lb (450 grams)
- garlic - 3 cloves
- potatoes - 2 medium, cubed
- salt - 2 tsp
- pepper - to taste
- nutmeg - pinch, optional
In a medium saucepan over a medium-high flame, 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 (bug- free 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 fiber 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.