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Jim Coleman Recipes

Broccoli-Chardonnay Soup w/ Apple and Tarragon

For this recipe you will need:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped white onion
  • 1 tablespoon minced garlic
  • 1 pound broccoli, roughly cut into small chunks
  • 2 scallions, green and white parts, roughly chopped
  • 1 large apple (such as Granny Smith), peeled, cored and roughly chopped
  • 1/4 cup diced small carrots
  • 4 cups Chicken Stock
  • 3/4 cup Chardonnay wine
  • 1/4 teaspoon cayenne
  • Salt and white pepper, to taste
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh tarragon leaves

To prepare this recipe:

Heat the oil in a large saute pan, add the onion and garlic, and sweat the vegetables over medium heat for 1 minute. Add the broccoli, scallions, apple and carrots, and saute' for 2 minutes longer, stirring often. Add the stock and wine and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

Transfer the soup to a food processor or blender in batches and puree until smooth. Return to a clean saucepan and season with the cayenne, salt, and pepper. Stir in the cream and bring to a simmer. Reduce the heat and simmer for 5 minutes. Ladle the soup into serving bowls and garnish with the tarragon.



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