Here we are again! Thanksgiving is just a couple of weeks away and there are so many things to do if you have the blessing/curse to wear the hostess’s apron! 😉
As most of you may know, Thanksgiving is not a holiday in Italy, so we do not have a traditional menu. All our Thanksgiving “knowledge” comes from reading books and magazines as well as partaking in a few Thanksgiving dinners we have been invited to over the past years.
This year, Stefano and I will have a good number of guests over and nobody in the party, but her majesty and the daughter of another couple, was born in this country. Needless to say, each of us is trying to bring to the table their own ideas of what an American Thanksgiving dinner should look like with, of course, a twist from their own country. 😉 So far, all we have been able to agree upon is that there will be the gobble, gobble bird, some mashed potatoes and some Brussels sprouts. 🙂
Since I’m the hostess, I have already announced to the guests that the appetizers will be 100% Italian (sorry, but I had to draw the line somewhere… unless any of you tells me that there is a must-have American appetizer that can’t be missed 🙂 ) and the appetizers will be followed by a soup.
The broccoli soup I’m sharing with you today might just do the trick. This soup is a no-brainer and anyone can make it. It’s good, healthy and is the perfect candidate for every night of the cold and long winter we have ahead of us! We’ll see if this soup makes it all the way to our Thanksgiving table – it is facing competition from the pumpkin soup, the recipe for which I published a while ago (if you are interested, you can check it out on this post)… 🙂
12 oz, broccoli florets
1/3 cup, chopped onion
1 ½ Tbsp, butter
1 ½ Tbsp, flour
3 cups, beef stock
1/4 cup, grated Parmigiano cheese
1 Tbsp, extravirgin olive oil
Ground black pepper
Cut the potatoes off into bits.
In a non-stick large pot, put the butter and the onion and cook until the onion softens.
Add the broccoli florets, the potato bits, some salt and pepper (to taste) and toss to coat.
Add the flour and toss to coat.
Add the stock and keep cooking, stirring often, for about 30 minutes. Eventually, the broccoli and the potatoes will turn mushy and the stock will almost completely evaporate.
Transfer the soup to a food processor and blend until it is smooth and creamy.
Return the soup to the pot and, on low heat, cook for a few minutes, stirring often.
Pour the soup into two servings, pour some olive oil on top of each, season with black pepper and finish it up by dusting the plate with some grated parmigiano.
PS: We like everything about Thanksgiving: its meaning, the fact that it is a family holiday, its traditions. Of course, we cannot say that it brings up childhood memories for me or Stefano, but her majesty has been blessed with being a citizen of two wonderful countries and we are trying to raise her according to both traditions. So, we have decided to go the whole nine yards with this year’s Thanksgiving celebration. Therefore, if you feel like suggesting a decoration, a dish or a drink that should definitely be on our table that day, we are all ears! 🙂