Broccoli Soup Recipe

This soup too is easy. And it is almost exactly like the Cauliflower Soup Recipe. The only difference is you need to use 3/4's broccoli and 1/4 cauliflower.

Step 1. Dice some onions and sauté.
Step 2. Cut the flowers only from the cauliflower and broccoli. Use 3/4s portion of broccoli and 1/4 portion of cauliflower.
Step 3. Barely cover the onion and the cauliflower with vegetable stock. Add garlic to taste. This last step is optional. If you use a prepared vegetable stock or broth, you may not need to add salt. If you have fresh stock, then salt to taste.
Step 4. Cook for 1 hour at a simmer, no longer.
Step 5. Blend in a blender until smooth. This takes a long time. I blend for about 10-15 minutes. I like to add some white pepper corns. I add 5-10 for about 3 gallons. You can add 1 or 2 and taste. You can always add more but you can't take away.

Then keep t he soup warm until you are ready to serve. And remember, the better your stock, the better the soup. I serve with a paprika garnish. I use sweet smoked paprika. I already published this soup recipe.

Cauliflower Soup Recipe

This soup is so easy.

Step 1. Dice some onions and sauté.

Step 2. Cut the flowers only from the cauliflower. Sauté the cauliflower in olive oil. Finish with butter if you wish.

Step 3. Barely cover the onion and the cauliflower with vegetable stock. Add garlic to taste. This last step is optional. If you use a prepared vegetable stock or broth, you may not need to add salt. If you have fresh stock, then salt to taste.

Step 4. Cook for 1 hour at a simmer, no longer. I usually cook it for 1/2 hour to 45 minutes.

Step 5. Blend in a blender until smooth. This takes a long time. I blend for about 10-15 minutes. I like to add some white pepper corns. I add 5-10 for about 3 gallons. You can add 1 or 2 and taste. You can always add more but you can't take away.

Then keep the soup warm until you are ready to serve. And remember, the better your stock, the better the soup. I serve with a paprika garnish. I use sweet smoked paprika. I already published this soup recipe. Or go to this page for the original recipe.

Butternut, Cauliflower and Asparagus soup recipe

This is a completely new recipe. First you roast about 8 butternut squash after dicing into medium cubes. Then you cover the squash with leftover Cauliflower Soup. Next you add about 1 bundle of asparagus. I use my pencil which makes this easier. Don't forget to trim and if it isn't pencil, chop. I let that simmer for a few minutes.

I then blend, adding vegetable stock as needed. I then add about 1-2 table spoons of Chinese ginger, powdered and nutmeg powdered, to taste. I also season with black pepper and sea salt. Add enough stock to allow the soup to blend. Blend until smooth.

I return the blended soup to a cooking pot and let simmer for about 1/2 hour and serve. This is very complex and yummy.



Here's a little color theory for you. Notice the Day-Glo yellow you get by mixing the orange squash and the burnt umber stock with green asparagus and lightening it with white cauliflower soup?

My Cauliflower Soup, no pictures

First, make or buy veggie stock. If you buy, get a good one.

Cut the flowers off of the cauliflower, use only the flowers, and then sauté in olive oil and add white pepper. Do that until they have some color, not much, but a couple of brown spots. Then put them in the stock and cook for about 1/2 hour on low heat. You should have so much cauliflower that it sticks above the stock. (Remember, if you use a prepared stock, do not add salt, just pepper, white.) Then use a blender and really grind it up. I am writing this as my cauliflower is blending. Poor into another pot and let it cook further, another 1/2 hour, on low heat. Serve. I use a paprika, sweet smoked, as garnish. The trick is to have really good veggie stock so it doesn't overpower the cauliflower. Add butter to the cauliflower if you want it richer.

Season to taste.