Bowl of BOLD Broccoli Soup va va voom vegetable classic

Sometimes I quit working and the clock typically reads well past eight o’clock. Last night the hands were more past ten… I believe this is due to the evening anchor schedule where the whole crew always ate late.  At our desks nonetheless. Ordering a pizza isn’t an option these days. I did uncover a regular sized Ziploc bag full of broccoli. Clearly labeled 8/12/16 Broccoli for Broccoli Soup -Cooked-.

I did an internet search, improvised and the results, taste and consistency are delectable and decadent. Here is what I used.

Preheat the oven to 350 degrees if you are making your own croutons. Simply take bread crumbs and season with olive oil, fresh cracked pepper and sea salt. I used a small portion from one of Kroger’s ten for ten dollars Italian loaves.

I chopped up the onion and green pepper and sauteed in a sauce pan with two tablespoons of butter. Once the onion and pepper were softened I dropped in the broccoli and poured about one-quarter to one-third of a box of Kroger’s Simple Truth Organic Free Range Low Sodium Chicken Broth on top. I simmered for about ten minutes.

I then poured the soup ingredients into the Nutri Ninja 900 Watt Pro Blender twenty-four ounce container and added one to two cups of Simple Truth Coconut Milk and four tablespoons of cheese aged in a cave! This is starting to get savory. Murray’s freshly shredded Parmigiano Regianno Cheese from the Kroger Deli is a barrage of sweet, salt, spice and nuttiness … with a caramel finish! The brand combines modern technology on Long Island New York with Old World knowledge. We know there isn’t any thing so true in that I am all about the Old World.

Blend for about twenty seconds and place the bread crumbs into the oven. Begin melting three tablespoons of butter in the sauce pan the soup ingredients were sauteed in. Drop in all of the flour and start slowly pouring the mixture of milk, cheese and vegetables into the saucepan while stirring with a spoon. The soup will begin to form and the ingredients bind together. Begin to whisk in fresh cracked black pepper, the truffle oil and sea salt.

I picked up a container of Falksalt Natural Crystal Flakes recently from the gourmet food section. This staple is from Sweden’s premium salt manufacturer dating back to the 1830s. Falksalt’s crisp, shimmering sea salt flakes are extracted from Mediterranean Sea water … Pure, clean seawater is simmered in open pans for extended periods of time until the water evaporates and pyramid-shaped salt crystals are formed. 

To cut through the coconut-y taste I began drizzling in Extra Virgin Truffle Oil by Grand’Aroma. I had picked up a bottle at Downtown Heinen’s Cleveland Grocery Store during a quest to recreate Ziggie & Mad Dog’s Truffle Mac & Cheese. That was a favorite dining and gathering spot when I lived on the Island of Islamorada. Deemed a superlative enhancement when drizzled over risotto and potatoes this imported ingredient truly is the ultimate liquid enhancement to having hauntingly rich flavor. I kept whisking and adding drizzles and sprinkles of these three ingredients and then tossed in a little more Parmigiano until the flavors were full.

Simply serve in a bowl and top with a sprinkle of cheese and homemade croutons. Being exact or measuring really isn’t necessary. This makes either two large bowls for dinner, or three to four to serve as an appetizer. Using real milk versus coconut will most likely change up the amount of salt flakes, truffle oil and butter you would then use.

I choose Bellitti Prosecco as an apertif, a sparkling white wine from northeast Italy showcasing soft and fruity peach and pear notes, with breezy apple peel and lemon zest. Pairs well with … cream sauce … The gold label screams glam as if one is right back in the studio lights. Perhaps finish with a sip of Limoncello which is always a nice touch after a rich meal.

 This is a Josie in Paradise original! Sperro ti piaccia!



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