Wednesday, March 7, 2018

Broccoli Carrot Soup #recipe from author @DarylWoodGerber

From Daryl aka Avery

Now that the brouhaha or releasing PRESSING THE ISSUE is over--well, it’s not completely over; I’m still blogging and doing giveaways and such, but the major brunt of PR is done--so I want comfort food. If I eat comfort food, I can be creative. Truly. My mind gets into a happy zone, and a happy zone makes it oh so much easier to create.

Soup is one of my go-to comfort foods, and most often, it’s easy to make. Chop up a lot of stuff, throw it in a pot, and minutes later…voilà.  Soup.

Today, I decided to use all the veggies I had in my vegetable drawer. A little of this, a little of that. Of course, you can do the same. You don’t have to use exactly what I did, just the approximate portions, but you absolutely must have broccoli.

Why? Because broccoli gives this soup its bulk and it’s overall flavor. The rest is just to add color or zing. I suppose if you want, you could swap out the broccoli with cauliflower?  

What else would you use instead of broccoli?

Note: If you want a thicker soup, use less broth. If you like a thinner soup, use more.
Broccoli  and Carrot (Mixed Veggies) Soup
(serves 4-6)

(Total: 5-6 cups vegetables)

2/12 cups  to 4 cups broccoli, chopped, most of the stems discarded
2 tablespoons butter
½ red onion diced
½ cup carrots, peeled and diced
½ cup zucchini, diced
½ cup celery diced
¼ cup cornstarch (may use flour if you can use flour)
4 cups chicken stock, more if you like a thinner soup
½ teaspoon dried thyme
1 tablespoon lemon juice
2 cups milk
salt and white pepper
Parmesan cheese, if desired.

Reserve ½ cup small florets from the broccoli. Coarsely chop the remaining broccoli and set aside.

In a large saucepan, melt the butter over medium heat.  Add the red onion and sauté until it begins to brown, 5-7 minutes. Sprinkle in the cornstarch (or flour)  and sauté, stirring, for about 1 minute. Whisking constantly, slowly pour in the stock. Add the chopped broccoli, carrots, zucchini, celery, thyme, lemon juice, and bring to a boil.

Reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes.

About 5 minutes before the vegetables are done, bring a small saucepan filled with water to a boil and lightly salt the water. Add the reserved florets and simmer until tender, 3-5 minutes. Drain and keep warm.  [*If you want, you can do t his in the microwave, in a microwave safe container.]

In small batches, puree the soup in a food processor fitted with the metal blade. If you don’t have a food processor, use a blender but be careful to avoid splattering. This mixture is HOT!

Return the puree to the pan, stir in the milk, and bring to a simmer.

Season to taste with salt and white pepper. Ladle into bowls and garnish with the broccoli florets.  [Mine sank to the bottom. Hmm.]

If desired, sprinkle with Parmesan cheese.  

If you haven't stayed current and seen me handing out books left and right as giveaways, then you don't know but my latest novel is out. PRESSING THE ISSUE. What's it about? 

The annual Renaissance Fair serves up a helping of crafty courtiers, damsels in distress, and medieval murder. As the annual fair comes to Crystal Cove, Jenna’s Cookbook Nook is packed with all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a vineyard. But when they discover the body of the vineyard’s owner bludgeoned by a wine press, their merriment fades, along with hopes for a vintage year. Which churlish varlet did the deed? Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again?

Next release: the trade paperback version of A DEADLY ÉCLAIR in June, and then the second French Bistro Mystery, A SOUFFLÉ OF SUSPICION in July!  Both are available for pre-order.

Savor the mystery!

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PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers, 
damsels in distress, and medieval murder . . .
Click here to order.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
Click here to order


  1. It looks delicious, Daryl! Even if your garnish chose to sink.

    1. Pat, ha! I know. It was still in there, just hiding. :) ~ Daryl

  2. I love soup! Such a warm and comforting meal. I will have to try this.

  3. Looks great. I always throw things together and see what happens, lol. Love this book!!