Creamy Broccoli Soup

Mark Bittman has been such an inspiration in his philosophy around food. His book How To Cook Everything Vegetarian is one that James bought a few years ago and it rarely leaves our kitchen counter. For those of you wanting to explore more about how the choices of food you make and the amount you consume impact the environment, Food Matters is a must!

Here is Mark's Creamy Broccoli soup. He describes it as simple and comforting. We would agree!

2 tbsp olive oil
1 large onion, sliced (we prefer sweet)
1 pound broccoli, florets separated, stems chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
1/2 cup white wine (we use Clois Du Bois or La Crema Chardonnay)
3 cups Vegetable Stock (home made or Pacific Organic)
1 cup organic sour cream

Put the olive oil in a soup pot over medium heat. When the oil is hot add the onion, broccoli, garlic, a large pinch of salt and some pepper. Cook until the onion is softened, 5-10 minutes. Add the white wine, cook for 1 minute, then add the stock and cook until the broccoli is very tender, 10-15 minutes.

Use an immersion blender to puree the soup until smooth in the pot. (Or cool the mixture slightly and puree it in a blender or food processor, in batches.) You can prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days and reheat before proceeding.

Stir in the cream, taste and adjust the seasoning and serve.