Last night I made an easy and delicious dinner: broccoli soup. This is a recipe that I found a few years ago on the foodnetwork.com. I made some modifications, mainly by adding more vegetables, omitting the cream, and using fresh broccoli instead of frozen. If you like cream in your soup, you can add a splash of cream after the soup has been pureed. Enjoy!
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2-3 stalks celery, diced
- 2 carrots, diced
- 1 clove garlic, chopped (or pressed through garlic press)
- 1 large russet potato, peeled and diced
- ½ teaspoon dried thyme
- 6 cups chicken broth
- 2 large bunches of broccoli, broken apart into individual florets
- ½ – 1 tsp. kosher salt
- Freshly ground black pepper
Melt the butter & olive oil in a Dutch oven over medium heat. Add the onion, celery, and carrots, and saute until translucent, about 5-7 minutes. Add the garlic, & cook for 1 additional minute. Season the vegis with salt & pepper. Add the potato, thyme, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Meanwhile, steam the broccoli florets for 3-5 min so that they are partially cooked (but still crunchy). Add the broccoli to the soup pot and simmer until the broccoli is fully cooked & starts to fall apart.
Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot. Bring to a simmer, taste, and season with salt and pepper.
Recipe modified from: http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-soup-recipe/index.html