I love creamy veggie soups of all kinds, especially on cold nights. For tonight's dinner, I whipped up a warming batch of cream of broccoli soup. It took about 30 minutes from prep to plate. My preschooler ate two bowls but I'm convinced it was mainly because (her observation) it "looked liked mint chip ice cream."
CREAMY DREAMY BROCCOLI SOUP
I use a lot of broccoli in my soup. It gives the soup a vibrant, green color that I can't quite capture with my (non SLR) camera (at dusk) even though I push it to the limit. If you don't have a stick blender (get one!) puree the soup in batches in a blender BEFORE adding the half-and-half, then add the half-and-half to the puree.
- enough olive oil to just coat the bottom of a soup pot
- a pat of unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, smashed
- 6 cups of broccoli florets (I buy the giant bag from Costco and used about 1/3 of the bag)
- 1 large russet potato, peeled and chopped or 5 new red potatoes (what I had on hand, I didn't bother peeling them)
- 1 box organic free range chicken broth
- 2 cups half-and-half or milk (I used the former)
- a grating of nutmeg
- salt and *white* pepper
In a soup pot, heat the oil and butter over medium heat. Add the onions, garlic, and a little salt, and cook until onions are soft and translucent.
Add the broccoli, potatoes, broth and bring to a boil. Don't worry if broth doesn't completely cover broccoli. Turn heat to low, cover, and simmer until the broccoli and potatoes tender, about 20 minutes.
Add in half-and-half and stick blend the entire mixture off heat until a smooth puree is achieved. Return to low heat and warm through but do not boil. Add nutmeg and adjust salt and pepper.