broccoli soup
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For broccoli soup
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4 cchopped whole broccoli
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1 cmirepoix
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vegetable stock
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1 cheavy cream
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1 mdpeeled, chopped russet potato
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1sachet of bay leaf, cracked black pepper, thyme, and parsley
How To Make broccoli soup
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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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2in a large pot combine your mirepoix, chopped potato and chopped broccoli
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3add enough vegetable stock to cover the veggies, and toss in the sachet
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4stir in heavy cream and bring to a boil
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5allow mixture to bubble for 20 minutes (until everything is soft and cooked through well)
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6blend the mixture, 2 cups at a time
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7pour back into pot, season with salt and pepper, and stir it all together
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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