There was broccoli to be used up, so I decided to make some Creamy Cauliflower (or Broccoli) Soup (p130). I've previously made the Indian Cauliflower Soup variation and I thought I'd give the main recipe a try.
First I needed some vegetable stock. I made a double-dose of One-Hour Vegetable Stock (p101) so I'd have extra for the freezer. This is a fairly straightforward stock to make and the result had quite a lot flavor. (Vegetable stocks are frequently pretty blah tasting.) You spend a bit of time chopping carrots, onion, potato, celery, garlic, and mushrooms. These are sautéed until they begin to brown. Then water is added along with some soy sauce, parsley, and freshly ground black pepper. I measured a bit short on the soy sauce (it was the end of the bottle) and added no extra salt. This simmers for 30 minutes or longer, till you're ready to deal with it. I used some for the soup then froze another five cups.
With the stock ready, the soup was then a snap to make. I heated some grapeseed oil (currently my sautéing choice, rather than butter or olive oil), then added a sliced onion, a chopped head of broccoli, and some chopped garlic as they were ready. Add a pinch of salt and some freshly ground black pepper. When the onion has softened, stir in a good slog of white wine. (Feels like making a risotto!) Then add the stock and cook until the broccoli is tender. Use an immersion blender to buzz it smooth. Stir in a cup of cream or sour cream (I used crème fraîche) and serve. Not the prettiest soup I've ever made, but tasty nevertheless.
Check out this week's post at I Heart Cooking Clubs to see what potluck dishes other folks are making this week.