With winter full upon us, cooking hearty soups is a good way to keep our families well fed and warm. While soups and stews, the meat is great as a main component of a large selection, creamy soups, vegetables, and should not be overlooked.

One of the favorites at my house is cream of broccoli. It is extremely easy to make, especially if you have a food processor or blender stick. And it's cheap, too. I keep all my broccoli paraphernalia, including pipes andfreeze until I have enough to do to soup. About 4 cups sets enough for a hearty meal for me and my husband.

You want to be sure, remove as much of the hard shell as you can, and it is best to do it before you freeze the trimmings. You can, of course, leave it to you and protects your soup after cooking, but I think that an unnecessary step that does not add any variation thereto.

Here is a very simple recipe for a creamy, pureed vegetable soup. Any vegetable that will be pleasingInstead of the broccoli, of course. I've had good luck with cauliflower and carrots, although using these soups the vegetables and not the ingredients.

The basic recipe is the vegetable and equipment at a good, heavy pot. Cover the vegetables with chicken broth, and cook until the vegetables are soft. Puree the vegetables and stock in your food processor, blender, mixer, or us with a stick. Thin the soup with a little broth or water if it thick.

Another, and still is very good, can – in a little butter or olive oil in soup pot until you reach the vegetables and liquid flavor by lightly sauteing chopped onion, celery and garlic – or all.

You do not need to use chicken broth as the liquid. A good vegetable stock works very well, as well as pure water, although I do not think that the soup is so warm and tastefully decorated only with water. I think the sense of beef broth to try this recipe, but chicken> Share is only test on my favorite flavor, so my good will, variations on the track.

The soup is quite simply wonderful as it is, but if you get only a little cream, maybe 1 / 4 cup, a lovely Finish to the texture of the soup.

This soup is elegant enough to impress company with, either as a starting point or during entering. Make sure some of the small florets of broccoli used as a supplement to save. You can either sprinkle on top of the soupuncooked, boil or overheat for a few minutes, or in the microwave just to soften. You want them to keep the deep color, are reflected on the beautiful light green soup.

An excellent accompaniment to the soup has some really good chewy-textured bread. At my house we often have garlic bread. A warm baguette with fresh butter from a jump of olive oil is also excellent served.

This soup is good any time of the year. For the summer can be made a bit thinner, and it tastesvery well served at room temperature. Hot is called what in the winter. You can expect to hear raves from your family, if it is served.

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