The weather may not be frightful, but dinner was definitely delightful!
A steaming bowl of homemade soup is one of life’s great pleasures, and when you add a loaf of warm, fresh-baked bread, it’s gastronomic heaven on earth.
This was a bit of a clean-out-the-‘fridge soup – often the best kind. There’s a bit of formula to them and they’re similar, but they’re all just slightly unique – based upon what you have lying about. We had a couple of broccoli crowns, an onion, and a half a green pepper that had all seen better days. Into a pot – not into the trash.
Victor always throws in a can of beans to puree along with whatever it is he’s cooking. It adds creaminess without adding cream. Usually it’s a can of white beans, but red beans were on the shelf.
This can easily be made vegetarian or even vegan without any trouble, at all.
- bell pepper
- chicken broth
- cayenne pepper
- salt & pepper
Saute onion and bell pepper, add the broccoli, broth, one broth-carton of water, and a can of beans. Cook until broccoli is fall-apart tender. Puree in blender or with an immersion blender and add salt, pepper, and cayenne, to taste.
You can finish it with a pat of butter and serve with a healthy drizzle of olive oil or sour cream.
This basic concept can be used for broccoli, cauliflower, butternut squash… You name it, you can do it!
So clean out the ‘fridge and enjoy!