Cream of Broccoli Soup

  

      Who wouldn't love a steaming cup of incredibly delicious soup on a cold winter night? Bet, you wouldn't stop at one. And when it comes to creamy soups, the kids it seems have ample space in their stomach to host an air ship crew. I have always wondered how fast my son's stomach gets filled while drinking milk to a point that he cannot sip a single mouth after half the glass is in. But while having soups and soft drinks 1 cup, 2 cups, 3... and I have reasons to doubt  if he has holes in his stomach. Keeping these holes in mind I always make soups in a large pot :) 

     Making him eat vegetables, cooked or raw has proved to be a 'Mission impossible' nowadays. I have found that making vegetable soups is the most inconspicuous way to sneak them in.. and he hardly notice his enemies entering his stomach right under his nose ;) I adopted this plan from my mom who used to feed us veggies this way when we were small and at the end she would be contend that her children had her provision of vegetables and we in turn enjoyed our favourite soups. I usually make this soup with carrots and cabbages along with broccoli or spinach.

Cream of Broccoli Soup

Things you need:

Broccoli florets ,cleaned and washed     -   2 cups
Carrots, diced into small pieces             -    2
Celery, diced                                        -   1stalk
Onion, sliced                                        - 1
Garlic, sliced                                        -   1
Cabbage, sliced                                    -    1/2 cup (optional)
Butter                                                   -   2 tbsp
Corn flour                                             -   2 tbsp
Flour / maida                                       -   1 tbsp
Water                                                  -    4 cups
Ground black pepper                           -    2 tsp
Oyster sauce                                       -    2 tsp
Cream / full fat milk                              - 1 cup
Sugar                                                   - a pinch
Salt                                                      -  to taste

Method:

Heat a sauce pan and add butter to it. Add the sliced onion and garlic and saute until tender. Add the vegetables and saute for a few minutes. Now add the water and let the mixture boil.Cook for a few minutes more until the vegetables are tender.Now add the flours dissolved in 1 cup of cream and add this to the soup. When the soup begin to thicken add sugar,salt and the oyster sauce. Mix well, remove from heat and serve hot with ground black pepper. Enjoy!