I was craving Laura’s broccoli soup, but am trying to stay non-dairy for the next little while. I remembered how delicious the potato-based asparagus soup was and gave it a try. Starting with the same basic ingredients, here are the changes I made:

1. Sauté 2 medium potatoes with a small finely chopped sweet onion and a few cloves of minced garlic
2. When the onion is soft, add freshly made chicken stock (3 cups if you want a runnier soup) with penny cut broccoli stalks and boil until soft, about 12 min
3. Purée (I used a hand blender). Gently steam the broccoli florets (I microwaved them in glass – did you read that Judi?) and add to the mixture. Stir thoroughly. Add salt & pepper to taste.

Serves 4 and took about 30 min to make, including prepping the vegetables. A bowl of this with hearth bread and a few slices of old white cheddar and keilbasa … yum!

Tags: easy

This entry was posted on Tuesday, August 4th, 2009 at 8:00 am and is filed under Mostly Vegetables, Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.