Cream of broccoli soup

Cream of Broccoli soup

When you’ve used up most of the florettes for stir fry and have mostly stalks and just a few florettes.

  • 1 ½ pounds broccoli stalks and a few florettes (for garnish), stalks peeled and chopped
  • ½ medium onion, peeled and chopped
  • 2 garlic cloves. Peeled and minced
  • 1 tbsp butter
  • ½ pound potato, peeled and cubed
  • 2 cups chicken stock
  • 2 tsps fresh thyme

 Reserve florettes.  Melt butter in a pot and add onion, garlic and broccoli.  Stir and cook until onion is translucent.  Add potatoes, chicken stock and thyme.  Bring to a boil, then lower heat and simmer until vegetables mash easily.

Pour the broccoli mixture into a food processor or blender and process until smooth.  Add 

  • ½ cup non-fat half and half
  • Freshly ground pepper to taste:

Process again and pour contents back into the pot and heat to just simmering (do not boil)  Put the florettes in the microwave with a small quantity of water and microwave on high for one minute or until they are bright green and al dente.  Spoon soup into shallow bowls and top with florettes for garnish.

Serves 4

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