Potato Broccoli Soup


Photo: ping
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Ingredients

2 large-ish Russet potatoes/ or any floury potatoes
3 cups stock (chicken/vegetable)
1 onion, finely diced
2 tablespoons butter
Broccoli florets, blanched
fresh grated nutmeg
cayenne pepper
fresh ground black pepper
salt to taste
1/2 cup or more milk/ cream

Preparation

1
Peel the potatoes, boil and mash them up. Put aside.
2
Melt butter in a pan and saute the chopped onions until it's soft and translucent, not browned.
3
Add the stock and the mashed potatoes and bring to a boil. Lower heat and simmer until thickened.
4
Using a hand blender, buzz it a few times until you get a smooth consistency.
5
Reheat if you prefer your soup scalding hot (like most Chinese, ouch).
6
Stir in milk or cream.
7
Season with fresh ground black pepper, fresh ground nutmeg and cayenne pepper.
8
Toss in a handful of blanched broccoli florets.
9
Great with some garlic toast or crusty bread.
10
Note: If you prefer a bit of bite in your soup, add in one or two boiled and diced waxy potato at the end.

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Tags:

soup
potato
Milk
broccoli
cream

Yield:

1 servings

Added:

April 29, 2011

Creator:

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