While some may argue that soup as a meal is best served during the colder months, I find soups to be a food for all seasons.
My favorite season for soups is winter, but spring is ideal for soup too. And this spring, with its wet and chilly days, has provided plenty of inspiration.
On weekends, I like to make stock so that I can quickly and easily prepare different soups during the week - from broccoli to roasted corn to pumpkin.
This week I made both cream of broccoli soup and cream of roasted corn soup using pre-prepared stock. You can use a good store-bought stock if you're pressed for time, but nothing is quite as flavorful or satisfying as a homemade chicken, beef or vegetable stock.
Cream of Broccoli Soup
3 cups of warm chicken stock
1 large head of broccoli, steamed until tender
1/4 stick of butter
1/2 cup half and half
salt and pepper to taste
In a large blender, puree broccoli with chicken stock until smooth. Then add butter, pulsing until thoroughly blended. Blend in the half and half, then serve warm, reheating as necessary.
Or, if desired, chill and serve.