Broccoli and carrot chowder
If you’re not a fan of soup with clear broth, you’ll love chowder. It’s thick and creamy, and there are so many wonderful herbs and spices that you can add to it.
Servings 4 people
Ingredients
- 6 cups broth chicken broth was used here but feel free to use vegetable stock
- 1 cup carrot cubes
- 3 to 4 cups broccoli florets
- ¼ cup butter
- ½ cup chopped onion
- ¼ teaspoon dried thyme
- ¼ cup flour
- salt
- pepper
- ½ cup heavy cream
Instructions
- Heat the broth in a pot.
- Add the carrot cubes and simmer for five minutes.
- Drop in the broccoli florets and simmer the vegetables for another five minutes.
- While the vegetables cook, in another pot, melt the butter.
- Sautee the onion and thyme in the butter for about a minute.
- Add the flour all at once and stir to make a roux.
- Cook the roux, stirring often, for three to four minutes.
- While the roux cooks, scoop out a cup of carrot and broccoli florets from the other pot and reserve.
- Slowly drizzle a cup of broth into the roux, mixing as your pour.
- Repeat until the roux and broth mixture reaches a consistency to your liking (you may or may not use up all the broth, depending on how thick you want your chowder).
- Taste the thickened soup, and add salt and pepper, as needed.
- Scoop out the remaining vegetables in the other pot and add to the thickened soup.
- Take the pan off the heat, plunge in your immersion blender and puree the vegetables as smoothly or as coarsley as you like.
- Put the pan back on the stove over low heat, stir in the reserved carrot cubes and broccoli florets, and bring the chowder to a simmer.
- Pour in the cream, stir, and taste the soup. Add more salt and pepper, if needed.
- When the soup comes to a simmer once more, turn off the heat.
- Serve your broccoli and carrot chowder at once.
