Broccoli Soup

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Broccoli Soup

 

By: Anne Lindsay's Light Kitchen

 

Categories: Soups, Vegetables

 

Yield: 5 servings

 

 

1 bunch broccoli

1 onion; chopped

2 cups diced peeled potatoes

1 clove garlic; minced

1 1/2 cups vegetable stock or water

1/2 tsp dried thyme

1/4 tsp pepper

pinch nutmeg

1 1/2 cups milk

salt

 

Peel broccoli stems; chop coarsely. Separate florets

to make 2 cups; set aside. Coarsely chop remaining

florets.

 

In saucepan, combine chopped stems and florets, onion,

potatoes, garlic, stock, thyme, pepper and nutmeg;

bring to boil. Reduce heat, cover and simmer for 10

minutes or until potatoes are very tender.

 

Meanwhile, steam reserved florets for 5 minutes or

until tender-crisp; set aside.

 

In blender or food processor, purée soup in batches

until smooth; return to pan. Add milk; heat through

but do not boil. Season with salt to taste.

 

Divide broccoli florets among 5 soup bowls; pour soup

into bowls.

 

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