If you know me a little, you probably know that I just love creamy soups. They are my comfort food during those cold winter days and I thought I’d share two easy recipes that I found on Martha Stewart with you. I’ll start cooking them when it gets a little colder as part of my crap-free diet! Don’t you think soups are just perfect for the cold season?
Creamy Broccoli Soup
- 1 tablespoon olive oil
- 1 medium onion, halved and sliced
- 1/8 teaspoon ground nutmeg
- 4 cups reduced-sodium chicken broth
- 1/3 cup rolled oats
- 1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
- Coarse salt and ground pepper
- In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.
- Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.
- Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.
Creamy Celeri Soup
- 2 tablespoons butter
- 1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
- 1 medium onion, coarsely chopped
- 1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
- Coarse salt
- 1 to 2 tablespoons fresh lemon juice
- Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
- Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
- Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.