Cream of Broccoli Soup with Potatoes
Servings: 2
Ingredients
1 1/2 lbs fresh broccoli
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
1 large russet potato peeled and cut into 1 inch pieces
1 tsp cooking oil
2 garlic cloves, minced
1 TBSP all-purpose flour
1 bay leaf
1 1/2 cups chicken broth
1 1/2 cups vegetable broth
1/2 cup heavy cream
salt and pepper
Directions
1. Cut broccoli florets into 1 inch pieces, peel stalks and chop fine to make 1 cup, discard remaining stalks.
2. Add cut potato into a pot and cover with water, add 1/2 tsp salt and boil over medium-high heat. Cook until tender, about 20 minutes. Drain and set aside.
3. In a dutch oven combine the oil, chopped stalks, onion, celery and 1/2 tsp salt. Cover and cook over medium-low heat about 10 minutes, stirring occasionally.
4. Add garlic and stir for 30 seconds or until fragrant. Add the flour and stir for 1 minute. Gradually stir in the broths. Add the bay leaf and bring to a boil over medium-high heat.
5. Reduce heat to medium-low and cover, cook for about 5 minutes. Add the florets and cook uncovered for about 8 to 10 minutes. Remove the bay leaf.
6. Puree the mixture in a food processor or blender and return to the now empty dutch oven. Stir in the heavy cream and potatoes and cook over medium-low heat for about 5 minutes.
7. Season with salt and pepper to taste.
2. Add cut potato into a pot and cover with water, add 1/2 tsp salt and boil over medium-high heat. Cook until tender, about 20 minutes. Drain and set aside.
3. In a dutch oven combine the oil, chopped stalks, onion, celery and 1/2 tsp salt. Cover and cook over medium-low heat about 10 minutes, stirring occasionally.
4. Add garlic and stir for 30 seconds or until fragrant. Add the flour and stir for 1 minute. Gradually stir in the broths. Add the bay leaf and bring to a boil over medium-high heat.
5. Reduce heat to medium-low and cover, cook for about 5 minutes. Add the florets and cook uncovered for about 8 to 10 minutes. Remove the bay leaf.
6. Puree the mixture in a food processor or blender and return to the now empty dutch oven. Stir in the heavy cream and potatoes and cook over medium-low heat for about 5 minutes.
7. Season with salt and pepper to taste.
