Double-poached garlic and broccoli soup

5 servings

Ingredients

Quantity Ingredient
1½ pounds Broccoli -- trimmed
4 tablespoons Unsalted Butter
1 large Onion -- peel & finely minced
2 tablespoons All-Purpose Flour
Garlic Croutons
Parmesan Cheese -- freshly
5 cups Chicken Stock Or Bouillon
12 larges Garlic Cloves -- double-poached *
⅓ cup Heavy Cream -- optional grated

Directions

GARNISH

* To double-poach garlic, place the desired number of peeled garlic cloves in a saucepan with water to cover. Bring to a boil and cook for 1 min. Drain and discard the poaching liquid. Return the garlic to the saucepan with fresh water to cover and simmer for 15 to 20 mins, or until tender. Drain again. The garlic may be double-poached days in advance. To keep, place in a jar, cover with olive oil, seal tightly, and store in the refrigerator until needed. The garlic will keep for up to 3 months.

1. Separate the broccoli florets from the stalks. Peel the stalks with a vegetable peeler, dice, and set aside. Reserve 2 cups of the florets separately.

2. Melt the butter in a large casserole over medium heat, add the onion, and cook for 1 min. Whisk in the stock or bouillon and simmer for 5 mins. Add the diced broccoli stalks and the remaining florets and simmer for 20 mins, or until very tender.

3. Strain the soup and return the broth to the casserole. Puree the vegetables together with the garlic and cream in a food processor.

Add to the broth and whisk until well blended. Add the reserved 2 cups florets and simmer until tender. Correct the seasonings and serve hot, with optional garlic croutons and sprinkling of Parmesan.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-21-95 (22:23) (159) Fido: Cooking

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