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 :)
prep time15 Min
cook time30 Min
chopped whole broccoli
peeled, chopped russet potato
sachet of bay leaf, cracked black pepper, thyme, and parsley
How To Make
prepping 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
in a large pot combine your mirepoix, chopped potato and chopped broccoli
add enough vegetable stock to cover the veggies, and toss in the sachet
stir in heavy cream and bring to a boil
allow mixture to bubble for 20 minutes (until everything is soft and cooked through well)
blend the mixture, 2 cups at a time
pour back into pot, season with salt and pepper, and stir it all together
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