Potato Broccoli Soup

Photo: ping

Ingredients

3 cups stock (chicken/vegetable)

1 onion, finely diced

2 tablespoons butter

Broccoli florets, blanched

salt to taste

Peel the potatoes, boil and mash them up. Put aside.

Melt butter in a pan and saute the chopped onions until it's soft and translucent, not browned.

Add the stock and the mashed potatoes and bring to a boil. Lower heat and simmer until thickened.

Using a hand blender, buzz it a few times until you get a smooth consistency.

Reheat if you prefer your soup scalding hot (like most Chinese, ouch).

Season with fresh ground black pepper, fresh ground nutmeg and cayenne pepper.

Toss in a handful of blanched broccoli florets.

Great with some garlic toast or crusty bread.

Note: If you prefer a bit of bite in your soup, add in one or two boiled and diced waxy potato at the end.

1 servings

Friday, April 29, 2011 - 9:50am

ping