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38 Comments
maryaskew
February 4, 2012
How big is a large head of broccoli or a large apple or a large onion?
I'm guessing that the broccoli would be a lb. ; the apple 6 oz. ,and the onion 8 oz.
I'm guessing that the broccoli would be a lb. ; the apple 6 oz. ,and the onion 8 oz.
delightfulcrumb
February 2, 2012
This was lovely! Thanks for highlighting the recipe--your excellent storytelling convinced me this was worth a try, and indeed it was. Delicious, particularly with a dollop of greek yogurt atop!
webbiest
January 28, 2012
sue me but I did not like this. It was like hot unsweetened applesauce with broccoli in it. Sweet but weirdly astringent. I made it with chicken stock, and Macs as suggested but I found it tasted really thin, like a low calorie recipe. Only the gobs of creme fraiche and sour cream we garnished it with made it edible. (the kids ate one bite).
It needs a much starchier vegetable like parsnips or potatoes to give it some body.
It needs a much starchier vegetable like parsnips or potatoes to give it some body.
Jestei
January 29, 2012
so sorry you didn't like it; not every recipe is for every user, for sure. i am puzzled by the thinness of the soup and wonder about the broccoli proportion. either way hope you like the next one!
js
js
AntoniaJames
January 25, 2012
I made this last night, replacing two cups of veggie stock (at the very end) with two cups of homemade ricotta whey, from today's Wildcard winning recipe, in fact. I tasted a bit of the pureed soup before adding the whey and much preferred it with the whey. I also added some lightly salted Greek yogurt, to my mind, the yogurt is essential. I may have had particularly sweet apples (Pink Ladies and Braeburns, which are not particularly sweet when raw); I found that the yogurt helped offset the sweetness of the apples, making the broccoli more apparent. I'll post these comments on the recipe, too. ;o)
millefeuille
January 25, 2012
This was indeed a great weeknight recipe. I added a diced stalk of celery with the onions and apples. Also simmered with a whole sprig of thyme or two. The yogurt is a great finishing touch (as was a sprinkling of fresh pecorino and parmigiano). We loved how the apple, rather than asserting itself in the final product, merely balanced out any bitterness that the broccoli could have potentially brought to the soup.
dottieinthekitchen
January 25, 2012
This sounds SO good. Do you think it would be okay to use chicken stock instead of veggie?
Jestei
January 25, 2012
I actually considered using chicken stock and decided to make the veggie stock at the last minute to try the recipe as written, and as a vegetarian option. But I think chicken stock would offer heft and would be delicious.
STC
January 24, 2012
I think this would be especially appealing to my grandchildren with the touch of sweetness of the apples to mask the goodness of the broccoli. A Must try!
ibr
January 23, 2012
Fried the apples separately in butter and lairds apple jack brandy, before adding to the broth.
ibr
January 24, 2012
It added some subtly to the taste of the apple, but even more so to the smell. The fruitiness of the brandy was particularly evident every time I leaned in to take a spoonful. I think brandy is perfect for winter, especially Laird Apple Jack. It has the smell of cider, but the warmth of brandy. It's slightly sweet, a little bit woody, and it complimented the soup quite well. I also had a small bit as an apéritif ;)
ibr
January 23, 2012
Fried the apples separately in butter and lairds apple jack brandy, before adding to the broth.
BlueKaleRoad
January 23, 2012
Thank you, Jenny! I'm thrilled that you enjoyed the soup (and especially happy that your husband did, too!).
What is it about blender/food processor soup disasters? Once I started using an immersion blender I never looked back.
What is it about blender/food processor soup disasters? Once I started using an immersion blender I never looked back.
Jestei
January 24, 2012
It is my favorite kitchen tool outside of some spoons and spatulas that obviously get more use. But it is a wonderful thing.
Bevi
January 23, 2012
A blender accident once a week is de riguer in my kitchen. This is such a nice recipe!
MrsWheelbarrow
January 23, 2012
I will be very happy to have this for dinner. As to blender accidents, my ceiling could tell some stories...
cookinginvictoria
January 23, 2012
This looks divine. I am into soups in a big way this wiinter, no doubt spurred on by the real winter weather the Pacific Northwest has been experiencing lately. I really like the simplicity of this soup, and, I agree w/ ChezSuzanne, the apple is an inspired touch. So great to see BlueKaleRoad featured in your column, Jennie. Her recipes are really wonderful!
cookinginvictoria
January 23, 2012
Oops -- where is the edit button when I need it? I meant to say "Jenny." Sorry about that!
TheWimpyVegetarian
January 23, 2012
I will definitely try this! I love putting apples into vegetable soups - it just adds a nice brightening to the whole dish. And I love Blue Kale Road's recipes, so this one is showing up on our table this week! Thanks for highlighting this one.
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