Saturday, April 5, 2008

Creamy Broccoli Soup with Popovers

Creamy Broccoli Soup with Popovers

4 cups water
4 cups broccoli
2 Tbsp Butter
1 onion chopped
1/3 cup flour
2 boulion cubes
2 ½ cups milk
¼ tsp nutmeg
¼ tsp black pepper
½ cup shredded cheese (optional)

Steam broccoli until cooked through.

In a pot, sautee the onion in butter until soft.

Transfer the broccoli and the onions to a blender and puree.

Add flour to the pot and slowly mix in the water then bullion and bring to a boil.

Bring it back to a simmer and stir in the milk, nutmeg, pepper and pureed broccoli and onions.

Serve with shredded cheese on top.


2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

1. Preheat oven to 450 degrees F. Grease and flour a popover tin (ramekins, custard cups and even a cupcake tin all will work too).

2. In a medium bowl beat eggs slightly, beat in flour, milk and salt until smooth. Fill cups (or each opening in the tin) 1/2 full.

3. Bake at 450 degrees F for 20 minutes. Lower oven temperature to 350 degrees F and bake for 20 minutes more. Remove the popovers from the cups and serve while they are hot!

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