Cream of Broccoli Soup

I wanted to write up a story about this soup. Not particularly fascinated with it, or soups in general, but hoping to add a few thematic  notes, I scoured the Net and I can’t tell you how surprised I was to discover that no solid data exists on this soup. Nothing about the origin, first use, or mention, as if this thing appeared out of nowhere. It’s a shame really, considering how popular and nutritious it is. Sarcasm aside (like I expected to find medieval roots for a soup), I did uncover a few valuable facts:

  • It was a White House soup of the day back in 2011. Apparently George H. Bush was not a big fan of broccoli (like my own dad, really). Mr. Obama has a different perspective, obviously. Must be something about broccoli that appeals to democrats. Republicans likely associate it with higher taxes. This whole thing sounds really made up.
  • Amazon sells Campbell’s version of Cream of Broccoli Soup on the Go for $15.47. It is made in the U.S., microwaveable, and can be purchased with 20% coupon on first purchase. You actually get a 8-pack for that money. Hell of a deal, as far as I can tell. Campbell started producing the soup in 1990 and complemented it with a recipe booklet that used cream of broccoli as an ingredient. Apparently it had a great success.
  • There are broccoli jokes out there (believe it or not). I picked one:
    • Broccoli: I look like a tree
    • Walnut: I look like a brain
    • Mushroom: I look like an umbrella
    • Banana: Dude! Change the topic

And that’s it, really. But lack of historic perspective or wide news coverage doesn’t change the fact that Cream of Broccoli soup is awesome. Enjoy it real hot, with a slice of artisan bread (sourdough or rye would be top choices), and think about all the things you could say about this soup.

Cream of broccoli soup
Cream of broccoli soup

Cream of Broccoli Soup
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • salt and black pepper to taste
  1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.


Posted in American, Soup | Leave a comment

Turkey and Cilantro Bites

Turkey and cilantro bites


Here is an extremely easy recipe for an appetizer. To make Turkey and Cilantro bites, you will likely have all the ingredients in your fridge or pantry already. Don’t forget skewers, of you are planning to have it as finger foods / hors-d’oeuvres at a party.


Turkey and Cilantro Bites
Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • ¼ cup soy sauce
  • ¼ cup rice vinegar (not seasoned)
  • 1 lb ground turkey
  • 1 large egg
  • ½ cup finely chopped cilantro
  • 2 scallions, finely chopped
  • 2 tsp Asian sesame oil
  • ¾ cup cornstarch
  • ½ cup vegetable oil
  1. Stir together soy sauce and vinegar in a bowl for dipping sauce
  2. Stir together ground turkey, egg, cilantro, scallions, sesame oil, and 1 tsp salt with a fork until mixture is just blended
  3. Spread cornstarch in a shallow baking pan. With wet hands form turkey mixture into 1-inch balls, transferring them to a baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated
  4. Heat ¼ cup vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of balls, turning occasionally, until firm, golden and cooked through, 2 to 3 minutes. Transfer as cooked with a slotted spoon to a paper towel to drain. Add remaining ¼ cup vegetable oil to skillet and cook remaining balls in same manner. Serve meatballs with small skewers or toothpicks and dipping sauce


Turkey and Cilantro Bites 2

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Rotini with Ham and Broccoli



400 g (13 oz) rotini

250 g (8 oz) broccoli florets

30 g (1 oz) butter

250 g (8 oz) ham, cut into strips

2 cloves garlic, crushed

6 green onions, chopped

200 g (6 1/2 oz) mushrooms, sliced

1 cup thick/heavy cream

1/2 cup chopped fresh Italian parsley



Cook the pasta in a large pot of boiling salted water until al dente. Drain well and return to the pot, to keep it warm.


Cook the broccoli in a small pot of boiling salted water for 2 minutes, until just about tender, then drain.

Heat the butter in a large pan.


Add the ham and stir over medium heat for 5-7 minutes, until lightly browned.


Add the garlic, green onion and mushrooms and stir for 3-4 minutes.


Add the pasta, broccoli, cream and parsley and stir for 3-5 minutes on medium-low heat.


Remove from the heat, serve in warm plates and top with grated Parmesan and fresh ground black pepper to taste.



Posted in Italian, Pasta | Leave a comment