I am going to make this for Jeff's birthday dinner with some european hard rolls so yummy esp when today its about 2' outside with the wind.
Cream of Broccoli Soup (Easy)
- 2 tablespoons butter
- 1/2 cup cream, heavy, light or
- 1 onion, chopped
- 1 russet potato, peeled and chop
- Nutmeg, to taste
- 6 cups canned chicken stock, warmed
- 3 cups chopped broccoli florets and stems
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm
Crusty European-Style Hard Rolls
These rolls have a delicious crackly/crunchy crust, partly the result of allowing them to proof in the refrigerator, partly from an egg white wash applied just prior to baking. Light and airy, they're delicious with dinner. Or serve them with at breakfast, with butter and preserves, as they do in Europe.
Tips from our bakers