In recent months this has become my go to. It’s based on a recipe in a small cookbook called Cookshelf Soups published in 2001 by Paragon.
I’ve adjusted it to fit both my taste buds and what I typically have on hand.
~14 oz broccoli (sometimes I buy just crowns but all is used even if you buy the full ones), separate florets and finely chop stem parts
2-3 medium cloves garlic, diced
1-2 shallots (assuming store bought as these are considerably smaller than what came from my garden), diced
1 medium carrot, diced
2 tbsp butter
1 tbsp olive oil
3 tbsp rice (I like to use a mixed grain – wild plus long)
3 1/2 cups water (1/4 cup less if you use white rice)
1 bay leaf
2-3 small fingerling potatoes (my preference is blue)
4 tbsp heavy cream
4 oz cream cheese
salt, pepper and nutmeg
In soup pot / sauce pan…
Add butter and olive oil over low to medium heat until butter is melted. Add garlic, shallots and carrots. Cook until shallots & garlic are tender / clear.
Add broccoli stems, rice, bay leaf and water. Bring to light boil, reduce heat, cover and simmer 15 minutes.
Add florets and potatoes. Bring to light boil, reduce heat, simmer 15-20 minutes until vegetables are tender.
Remove bay leaf.
Add cream cheese and heavy cream. Stir in and simmer until blended. Add salt, pepper and nutmeg to taste.
Herbed croutons make an excellent garnish. If I do not have any and don’t care to make any, sliced and toasted sourdough also makes and excellent accompaniment.