Hello everybody! Still over here enjoying lots of sun (and rain) in Denmark 🙂 Once I get the camera up and running, I will have some relevant pictures to include; this photo is of canola flower fields, which are all over the place here, very yellow and very pretty! This week I was craving comfort food and so I decided to make a soup based off a recipe I found in the soup bible, a marvelous little book that contains hundreds of these recipes }:) Relying on basics, I made the stock from powdered bullion, used only the stems of the broccoli (all the heads we used to make broccoli salad), and threw in all leftover ingredients including a zucchini, potatoes, and a couple of onions.

In my humble opinion, the two things that made this soup as deliciously palatable as it was include (1) texture; and the fact that I found a hand-held blender-type machine I could put directly into the pot to puree all the stems and huge chunks of potatoes on the spot once they’d cooked through. The consistency of soup is often a large part of how tasty it turns out to be and while I’m all for chunky food, I wanted this soup smooth and blended, leaving only a few chunks of potatoes to remind us that it does in fact accommodate a lot of vegetables;) (2) The second thing is of course, cream. At the very end of all this soup cooking, puréeing, and seasoning – I stirred in a cup of cream (that’s right, Danish cream, the good stuff:) which not only gave it a nice color but smoothed out all other tastes to make a creamy, saporous soup that savors nicely as it sits in the fridge. That was probably the best part, leftovers }:]

Creamy Vegetable Soup with Broccoli, Zucchini & Potatoes


2 Tbs. butter

1 zucchini, coarsely chopped

2 onions, coarsely chopped

2 heads of broccoli or 1 lb. broccoli stems, chopped

3 potatoes, scrubbed & chopped

3 cloves garlic, minced

6 cups chicken stock

1 cup cream

sea salt & cracked pepper

(1) Melt the butter in a large soup pot over medium heat. Add onions and garlic, stirring until soft, about 4-5 minutes. (2) Add the broth and 2 cups of water, bringing to a low boil. Next, add the potatoes, zucchini, and broccoli/stems. Cover and let simmer over low heat until all the vegetables are soft, 35-45 minutes. (3) Let the soup cool slightly before puréeing, either in a blender in batches or with a hand-held blender in the pot; leave small chunks of potatoes if possible, but be sure to blend all the brocoli. (4) When the soup is smooth, reheat on low; stir in the cream (but make sure that the soup doesn’t boil as the cream will curdle). Season to taste with salt & pepper and serve. Soup is good for two weeks but it probably won’t last that long 🙂

Serves 6

Thanks to our efforts pulling up the garden, I was given a small supply of chive blossoms. They were pretty good, crunchy with a very fresh onion taste and pretty pink petals; I served the hot bowls of soup with a couple of blossoms on top and a sprinkle of pepper. Mmmm…

Tonight our wonderful hostess is making a cauliflower curly flour soup (we just can’t get enough over here }:) Ah, bless the cruciferous vegetables in spring!

My question: What is the best vegetable to use in soup? I just love all the possibilities 🙂