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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Ingredients:
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 |
Directions:
1. Peel broccoli stems and chop coarsely. Separate florets to make 2 cups and set aside. Coarsely chop remaining florets.
2. 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.
3. Meanwhile, steam reserved florets for 5 minutes or until tender-crisp. Set aside.
4. In food processor or blender, puree soup in batches until smooth.
5. Return to pan and add milk, heating through. Do not boil.
6. Divide broccoli florets among 5 bowls and pour soup over each.
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