Just tried this broccoli soup recipe and it’s a winner. The recipe is an adaptation from one of my favorite cookbooks, Cold Weather Cooking by Sarah Leah Chase. I’ve never had a failure with any one of her recipes, they are always so delicious. Adding mustard seeds to a broccoli soup was a new twist but they not only add a nice flavor but a little crunch as well. The flavor of this soup becomes more pronounced as the soup sits, so you may want to make the soup a day or so in advance for a stronger taste.
Broccoli Soup with Mustard Seeds
Ingredients:
6 Tbsp. butter
2 medium onions, diced
2 large potatoes, peeled and diced
1 large bunch of broccoli, trimmed and chopped
6 cups of homemade chicken broth
1 cup of whipping cream
¼ cup golden mustard seeds
1 cup Parmesan cheese, freshly grated
Directions:
Melt the butter in a large stockpot over medium high heat. Add the onion and sauté until soft and translucent, about 10 minutes. Stir in the potatoes and broccoli, cover with the chicken broth, and season with salt and pepper. Simmer uncovered until the vegetables are very tender, about 30-40 minutes.
Add the cream and use an immersion blender to puree the soup. Stir in the mustard seeds and Parmesan cheese.
If the soup seems too thick you may add a little milk. Serve hot! Makes 6-8 servings
Nancy on the Home Front 
Perfect comfort food in this cold weather – yum!
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Leanne,
I agree, nothing better than a bowl of soup on a cold winter day!
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That looks like a yummy soup and easy too! Can’t wait to give it a try! I’d love for you to share over at a new party called Let’s Party https://themarkandjanshow.com/2017/12/27/lets-party-1/ … look forward to seeing you there!
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