broccoli soup
(1 RATING)
My mom taught me this recipe. She did it in cooking school, originally without the potato. She found that she didn't have the velvety consistency that she wanted and then decided to add a potato to the blend. It worked and is completely delicious. It can be served hot with a nice warm loaf of bread, or cold with some fresh veggies or a sandwich on the side :)
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prep time
15 Min
cook time
30 Min
method
---
yield
a couple
Ingredients
- 4 cups chopped whole broccoli
- 1 cup mirepoix
- - vegetable stock
- 1 cup heavy cream
- 1 medium peeled, chopped russet potato
- 1 - sachet of bay leaf, cracked black pepper, thyme, and parsley
How To Make broccoli soup
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Step 1prepping a mirepoix: chop 2 celery stalks, 2 large carrots, and 1/2 a large white onion; combine these in a small saucepan and sautee in about 2-3 tablespoons of olive oil; add a small amount of salt for flavor; this should amount to about 1 cup for your soup mixture
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Step 2in a large pot combine your mirepoix, chopped potato and chopped broccoli
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Step 3add enough vegetable stock to cover the veggies, and toss in the sachet
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Step 4stir in heavy cream and bring to a boil
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Step 5allow mixture to bubble for 20 minutes (until everything is soft and cooked through well)
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Step 6blend the mixture, 2 cups at a time
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Step 7pour back into pot, season with salt and pepper, and stir it all together
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
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