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I love the smell of fresh majoram. I have a thriving patch of it outside. It’s one of the herbs that I brush when I walk by just to smell it on my hands. I recently noticed that my one of my kiddo’s broccoli plants was ready to be harvested, and knew exactly what I was going to do with it. Not that she wasn’t telling me exactly what she wanted me to make with it anyway.  Yep, ordered around by a two-year old. That’s me!

Ingredients:

  • 3 cups broccoli, chopped (you can include stems and leaves, I do!)
  • 2 cups cauliflower, chopped
  • 2-3 tbsp butter
  • 1 medium white or yellow onion, chopped
  • 3 stalks celery, chopped (chop those leaves in too!!)
  • 2 tbsp flour
  • 3-4 sprigs of fresh majoram or 1-1/2 tsp dried majoram
  • 1 bay leaf
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 4 cups chicken broth (beef if you’d like a richer flavor or veggie for my vegetarian friends)
  • 3/4 cup cream
  • 2/3 cup of shredded parmesan or shredded Italian cheese blend OR
  • 1-1/2 cup shredded sharp cheddar
  • 1-2/2 tsp salt or to taste
  • pepper to taste

Put chopped broccoli and cauliflower into steamer basket, put it in a pot, and steam until soft but not overdone, about 10-12 minutes. The broccoli should be about this color:

I would normally chop the broccoli and cauliflower up smaller, but I had a kiddo bugging me about soup.

Pull out the steamer basket and set it aside, then pour out the liquid in the bottom. Or use it in the soup, just set it aside.  I have.  It’s good stuff.  Use the same pot to cook your soup in, which equals less dishes, which in turn equals me happy.

Melt your butter in the pot,

I’m sure I didn’t need to include this picture, but I am a dairy addict, and look how pretty that melted butter looks!

Now add in your onion and celery

and cook until soft but not browned, about 7 minutes.

Add the broccoli, cauliflower, and flour to the celery mixture and stir well to make sure the flour is well blended. Then add majoram (If using fresh, strip the leaves from the stem), bay leaf, onion powder, garlic powder, salt and pepper to the pot.

and give another good stir.  Pour in the broth, and simmer uncovered for 15-20 minutes, stirring occasionally.  Pull out the bay leaf and puree the soup in a food processor, blender or with a hand-held blender (mine went kaput a few months back), using whatever is easiest for you.

Then pour puree back into the pot, and make sure your stove heat is set on low. The soup should look something like this:

Notice it still has texture? YUM!

Pour in the cream and the cheese,

and stir until the cheese is melted. Then eat up!! I don’t think I could ever eat a plain broccoli soup again. The majoram enhances the soup flavor so well.  Feel free to omit the cauliflower and use only broccoli.  It’s just as delicious!!!

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