Sage is a perfect addition to many dishes – lighter and more fragrant than oregano, and with more earth tones than basil. Amontillado sherry is always an excellent complement to soups, and the final ingredient – freshly grated parmesan cheese gives a real pungency.
Cream of Broccoli Soup With Sage
* 1 lb. (approx.) fresh broccoli florets
* 1 cup Half-and-Half
* 1 Tbsp. European-style unsalted butter
* 1/2 cup (approx.) freshly-grated Parmesan cheese
* 1-2 tsp. dried sage leaves
* 1/4 cup (approx.) Amontillado sherry (or similar)
- Cook/steam the broccoli florets in about 2” water over medium heat until medium-soft
- Reserve cooking water
- Place broccoli in a blender with butter, cream, cheese, sherry, and 1/2 cup boiling liquid
- Blend until smooth, with the consistency of a thick soup
- Add any ingredients plus salt and ground pepper to taste
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