Broccoli Soup

Broccoli does not make it onto our table for the simple reason that Geoff will not touch it. I'm not sure if it is due to lack of exposure or complete disinterest, but the lovelies have yet to develop a liking for the little green stuff. I'm determined to plug ahead in an effort to find a place in their palates for this nutrient-rich super veggie.

This recipe blends a tasty medley of delicious ingredients that is unbelievably easy to pull off. In an effort to make it appealing, I served it with a side of Goldfish & oyster crackers. Abby dug right in and loved every bit. Lauren, on the other hand, had this to say, "I don't really like this soup, but I just like the end taste. You know, with the basil?" Okay, so it's only one Lovely-approved. Guess that means I've still got some work to do with Miss Lauren. Regardless, this one's a keeper!

{Broccoli Soup Garnished with Basil}

1 lb. broccoli
½ cup onion, diced
1 tsp. salt
¼ tsp. pepper
1 Tbsp. flour
1 Tbsp. sweet basil
1-1/3 cups water
1 chicken bouillon cube
1 (13 oz.) can evaporated milk

1. Wash fresh broccoli & trim into florets.

2. Place broccoli in medium sauce pan and add all remaining ingredients except the evaporated milk. Cover & bring to boil; simmer until tender (10-15 minutes).

3. Puree or blend the broccoli & liquid. (Remove some florets & set aside for garnishing, if desired.)

4. Return to heat & stir in evaporated milk.

5. Heat to serving temperature.