|Missing from photo: dry mustard, black pepper and flour.|
Followed shortly by diced potato and minced garlic (again, no judging on the lack of fresh garlic please ;) and another short saute.
Add in the flour, dry mustard, freshly ground black pepper and cayenne. Cook's note: I eventually added in more cayenne, as there just wasn't quite enough flavour for my tastes. I think next time I'd also add in some thyme.
After just a quick mix in of the spices, the broth goes in for a 10 minute simmer. If you were using broccoli stems, they'd go in now too. I had just the crowns, so they wait until the heartier veggies simmer and soften. Once they're in, it's another 10 minute simmer.
|Note: I also doubled up on the amount of broccoli the recipe called for and very glad I did. |
I'd even try a little more the next time around for more of that broccoli flavour.
Once pureed or smashed to your liking, you stir in the reduced fat sour cream and cheese. The recipe called for light cheese, but I only had regular on hand so I went with it.
Once the sour cream and cheese melts in, serve it up with some crusty french bread and topped with a dollop of sour cream or a sprinkling of grated cheddar, or heck go with both if it floats your boat.