CREAM OF ROASTED BROCCOLI SOUP

CREAM OF ROASTED BROCCOLI SOUP image

Number Of Ingredients 8

3-4 good sized head of broccoli, rinsed and rough chopped into flowerettes
1/2 cup extra virgin olive oil
2 cups vegetable broth
2 cups heavy cream
1 medium sized sweet onion, chopped
3/4 cup shredded carrots
1 tbsp celery seed
3/4 cup white wine - suggest Sauvignon Blanc

Steps:

1. Set oven to Roast @ 375 degrees. Toss broccoli flowerettes with 1/4 cup olive oil in roasting pan and roast for 6-10 minutes, tossing 1/2 through until bright green tender crisp and browned on edges. Pull from oven and set aside. 2. In 4 qt. pot, saute onions in 1/4 cup olive oil over medium high heat until caramelized. Add shredded carrots and continue to sauté for another 2 minutes, then add celery seed and sauté 1 minute more. Add the roasted broccoli and sauté 4 more minutes. 3. Deglaze the pan with the white wine. Then add vegetable broth and bring to a boil. 4. Add cream while whisking and bring to boil again. Season with salt & pepper as desired, or try sea salt and paprika. 5. Remove from heat. Use a hand held blender to liquify the soup and serve hot. May be prepared up to 24 hours ahead, chilled, and then reheated - often this prep ahead results in a thicker more flavorful soup. When serving add shredded cheese of your choice such as an Italian blend.