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Basic Broccoli Soup
with Garlic, Onions and Bacon (optional)
This is my go to soup when I feel like nothing else seems appetizing. Usually it is because I am missing something in my diet. This soup really does satisfy me and gets me going again and especially good on those chilly days when you want something warm and filling. This is a perfect soup to retrain your taste-buds into eating real whole foods again. This soup freezes well too!
- Broccoli is part of the cabbage family.
- It it is high in vitamin C and fiber
- It originally came from Italy
- Broccoli was brought to the United States during the colonial times.
- It is a cool season vegetable so it is grown in the Fall and Winter with protection.
8 cups of broccoli (Fresh or Frozen)
5 cups of water or chicken stock
4 ounces of cream cheese
1 large yellow onion, chopped
4 strips cooked smoky bacon, chopped rough (optional)
2 tablespoons unsalted butter or Ghee
4 gloves of garlic, finely minced
Real Salt to taste (we love minerals)
Black pepper to taste
1. Place your broccoli in a large enough saucepan with the 5 cups of water and cook until fork tender all the way through. DO NOT drain. Set aside.
2. Rough chop yellow onion and add to a sauté pan with one tablespoon of butter or Ghee; heat set on medium high. Cook until translucent.
3. Add the minced garlic and cook for 3 minutes with the onions, stirring them together. DO NOT burn the garlic. Add to the broccoli.
4. Into the sauté pan with one tablespoon of butter or Ghee add your rough chopped bacon and cook until done. Drain and add to the broccoli.
5 Add the cream cheese and cook everything together for 20 minutes.
Add salt to taste.
Top your soup with a little cream cheese slice and chopped bacon.
Cook with chicken stock instead of water for added flavor just watch the salt content.
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