Wednesday, February 5, 2014

Cream of Broccoli and Potato Soup

I love a thick soup. This soup is great because there is actually no cream, but the starch from the potatoes thickens it up.

2 Tbsp. butter
2 Tbsp. olive oil
1 red onion, diced
3 garlic cloves, smashed
~1 c. baby carrots, sliced
1 bay leaf
sprinkle of salt and pepper
3 to 4 potatoes, peeled, chopped
2 c. broccoli florets
~5 c. chicken stock
grated Parmesan cheese

1. In a large pot, melt butter with olive oil.

2. Add onions, garlic, carrots, salt and pepper. Cook over medium-low heat until onions are translucent.

3. Increase to high heat. Add bay leaf, potatoes, broccoli, and stock. Bring to a boil.

4. Reduce to low heat, cover and simmer for about 15 minutes.
5. Remove from heat and remove bay leaf.

6. Puree in a blender. (It you want the soup to be a little chunky, set aside a cup or two of broccoli and potatoes and puree the rest. Add the broccoli and potatoes back to the puree).

7. Garnish with Parmesan cheese. Stuff face!

Original Recipe

Might also enjoy:
Grilled Rum Soaked
Fruit Skewers
Tiramisu Cake
Sausage Stuffed Jalapenos

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