My full intent from the moment I started this soup was to make broccoflower soup. I even chopped up the broccoflower to use and set it aside while I did other ingredients.
At some point during dinner after this soup was made, my husband commented, "This is so good! I wasn't sure what I would think, because of the broccoflower," since he had never had broccoflower before.
Then, about 10 minutes later as I was cleaning up left-overs....I noticed the giant bowl of broccoflower on the counter, untouched.
Oi.
Well, all's well that ends well. I still made broccoflower soup a few days later, but in the meantime, this accidental soup was good. Proof that accidents in the kitchen are sometimes for a reason.
Let's get down to it:
Prep Time: 10-15 minutes.
Cook Time: 30-40 minutes
Yields: About 5-10 bowls of soup, depending on bowl size
Ingredients:
1 onion
2 ENORMOUS potatoes (See pictures below)
3 cloves garlic
2 adult carrots
1/2 package Trader Joe's Chorizo
2 tbsp butter
3 bouillon cubes
2-2 1/2 tbsp flour
Onion powder
Chili powder
Garlic powder
Salt & pepper to taste
Sour cream & parmesan cheese to garnish
Directions:
1. Boil about 8 cups water. I boiled 10, because I planned on having tons of broccoflower in there, but as you know that didn't happen. So boil less water than me. But add the same amount of bouillon cubes once the water is boiling.
2. Dice the onion.
Mince the garlic. I only used 2 cloves, but one of them was so enormous it was basically 2 cloves in itself.
Slice the carrots. We only had baby carrots in the house, but I corrected the recipe above to show a normal person way of using carrots for soup, because it took forever to chop these little guys.
Find 2 ENORMOUS potatoes.
See why I caps-locked that both times? Chop those up.
And the broccoflower. Now, if you are like me, you probably didn't know what broccoflower was until about two weeks ago (or maybe until you read this recipe.). It's literally what it sounds like: broccoli and cauliflower that have married and had children.
Chop up an ENORMOUS amount. Say, a whole head of broccoflower, one that is larger than a head of cauliflower or broccoli.
...Then only use the little bit that you didn't feel like taking out of your chopped onion when you transferred it to the skillet. But really, you don't have to. You don't even have to add the broccoflower if you don't want to, though I did notice a subtle bit of it in there.
3. Speaking of which, melt some butter in a skillet.
Then, throw your onion and teensy bit of broccoflower in there and cook for a couple of minutes.
Add your garlic in there, too.
Cook until all of those are tender.
4. Boil your potatoes and carrots in the bouillon I mentioned earlier for about 10 minutes or so.
Add in TONS of garlic powder and onion powder. At the risk of scaring you away from this blog, I will not admit how much I put in this soup. ...Okay, it wasn't that much, but it was a lot. Probably 1 tsp garlic powder and 2-3 tsp onion powder, but I don't always measure when I am making something new so I don't actually know how much it was. Let's pretend it was what I just said!
Also add a little chili powder. Probably about a 1/2 tsp, maybe 1 tsp if you like heat. (What is the difference between dark chili powder and chili powder? Is there a difference? Anyone? Maybe the kind of chilies that go into it?)
5. Put in all of that deliciousness from the skillet into the soup. Make sure you use a spatula so that all of that lovely butter makes its way in! I love the flavor that butter adds to soup.
6. Since you used less water than me, I will recommend less flour to thicken the soup. I used about 4 tbsp, but I adjusted the ingredients list accordingly.
7. And then...it's judgment time. Which is a more fun way of saying it's time to blend the soup, in two separate batches!
I love my blender. It is loud so it is not really very Ninja-like, but it is deadly and violent so I suppose I can see the comparison.
Blend until it's the consistency you like. I made this pretty smooth this time.
Please note, if you do not use the blender on top of your clothes dryer like I did, it will not blend properly. This has been a public service announcement from Mrs. Webb.
8. Whip out a package of Trader Joe's Soy Chorizo.
So good. I constantly pick at it when I'm making it.
I said this last time but it's still important: Remove the skin and metal ends from this before you use it. This is fake sausage so the skin is plastic and inedible. To remove it, I just use a super sharp knife and slice down the center.
Then it easily peels away!
Just in case you were concerned about the mechanics of removing plastic, I'm here for you.
Crumble that up into a skillet.
This is just to heat it up a little so you're not putting cold chorizo into your soup. I did low heat for about 3-4 minutes. That's all it needs!
9. Get yourself a bowl of the soup and add a heaping spoonful of the heated chorizo.
That may not look like much, but that's only because most of it sank to the bottom of the bowl.
Add a bit of parmesan for good measure.
Then a large spoonful of sour cream. You can adjust the recipe and add this as it's cooking, but I prefer portion control for sour cream, and a new scoop every bowl. Tastes better! (Read: I can add a lot more to an individual bowl than I could justify adding to a pot of soup, so if I wait I get more sour cream.)
Mix it up all purdy.
And we're done! I always serve my soup with some kind of bread on the side to soak up some of the deliciousness.
Enjoy!
(Cue the "Awwww come on! I forgot to add the broccoflower! That was the whole point of this soup!")
2. Dice the onion.
Mince the garlic. I only used 2 cloves, but one of them was so enormous it was basically 2 cloves in itself.
Slice the carrots. We only had baby carrots in the house, but I corrected the recipe above to show a normal person way of using carrots for soup, because it took forever to chop these little guys.
Find 2 ENORMOUS potatoes.
See why I caps-locked that both times? Chop those up.
And the broccoflower. Now, if you are like me, you probably didn't know what broccoflower was until about two weeks ago (or maybe until you read this recipe.). It's literally what it sounds like: broccoli and cauliflower that have married and had children.
Chop up an ENORMOUS amount. Say, a whole head of broccoflower, one that is larger than a head of cauliflower or broccoli.
...Then only use the little bit that you didn't feel like taking out of your chopped onion when you transferred it to the skillet. But really, you don't have to. You don't even have to add the broccoflower if you don't want to, though I did notice a subtle bit of it in there.
3. Speaking of which, melt some butter in a skillet.
Then, throw your onion and teensy bit of broccoflower in there and cook for a couple of minutes.
Add your garlic in there, too.
Cook until all of those are tender.
4. Boil your potatoes and carrots in the bouillon I mentioned earlier for about 10 minutes or so.
Add in TONS of garlic powder and onion powder. At the risk of scaring you away from this blog, I will not admit how much I put in this soup. ...Okay, it wasn't that much, but it was a lot. Probably 1 tsp garlic powder and 2-3 tsp onion powder, but I don't always measure when I am making something new so I don't actually know how much it was. Let's pretend it was what I just said!
Also add a little chili powder. Probably about a 1/2 tsp, maybe 1 tsp if you like heat. (What is the difference between dark chili powder and chili powder? Is there a difference? Anyone? Maybe the kind of chilies that go into it?)
5. Put in all of that deliciousness from the skillet into the soup. Make sure you use a spatula so that all of that lovely butter makes its way in! I love the flavor that butter adds to soup.
6. Since you used less water than me, I will recommend less flour to thicken the soup. I used about 4 tbsp, but I adjusted the ingredients list accordingly.
7. And then...it's judgment time. Which is a more fun way of saying it's time to blend the soup, in two separate batches!
I love my blender. It is loud so it is not really very Ninja-like, but it is deadly and violent so I suppose I can see the comparison.
Blend until it's the consistency you like. I made this pretty smooth this time.
Please note, if you do not use the blender on top of your clothes dryer like I did, it will not blend properly. This has been a public service announcement from Mrs. Webb.
8. Whip out a package of Trader Joe's Soy Chorizo.
So good. I constantly pick at it when I'm making it.
I said this last time but it's still important: Remove the skin and metal ends from this before you use it. This is fake sausage so the skin is plastic and inedible. To remove it, I just use a super sharp knife and slice down the center.
Then it easily peels away!
Just in case you were concerned about the mechanics of removing plastic, I'm here for you.
Crumble that up into a skillet.
This is just to heat it up a little so you're not putting cold chorizo into your soup. I did low heat for about 3-4 minutes. That's all it needs!
9. Get yourself a bowl of the soup and add a heaping spoonful of the heated chorizo.
That may not look like much, but that's only because most of it sank to the bottom of the bowl.
Add a bit of parmesan for good measure.
Then a large spoonful of sour cream. You can adjust the recipe and add this as it's cooking, but I prefer portion control for sour cream, and a new scoop every bowl. Tastes better! (Read: I can add a lot more to an individual bowl than I could justify adding to a pot of soup, so if I wait I get more sour cream.)
Mix it up all purdy.
And we're done! I always serve my soup with some kind of bread on the side to soak up some of the deliciousness.
Enjoy!
(Cue the "Awwww come on! I forgot to add the broccoflower! That was the whole point of this soup!")
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