Prep 0 mins
Cook 15 mins
- 1 bunch broccoli
- 1 onion, chopped
- 2 cups potatoes, diced, peeled
- 1 clove garlic, minced
- 5 1⁄2 cups vegetable stock or 5 1⁄2 cups water
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1 pinch nutmeg
- 5 1⁄2 cups milk
- to taste salt
- Peel broccoli stems and chop coarsely. Separate florets to make 2 cups and set aside. Coarsely chop remaining florets.
- In saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. Bring to a boil Reduce heat, cover and simmer 10 minutes or until potatoes are very tender.
- Meanwhile, steam reserved florets for 5 minutes or until tender-crisp. Set aside.
- In food processor or blender, puree soup in batches until smooth.
- Return to pan and add milk, heating through. Do not boil.
- Divide broccoli florets among 5 bowls and pour soup over each.
Very easy to make and tasted good. I would make it again but would reduce the amount of stock (or add another cup of potato) as it was very runny.
This was very good and easy to make. I added a little flour to thicken it
LOVED it! I took all kinds of liberties, but I grasped the PRINCIPLE, and as it was my first time to make broccoli soup, I now feel educated, and I congratulate my spirit of adventure. This recipe was a total success for me, regardless that I did not follow it EXACTLY. Wonderful! Thanks for the concept. BTW, I started out with need to use lots broccoli stems. Worked great. Next time I'll add dollop of yogurt to serving bowl.