Potato Broccoli Soup
By: ping
Published: Friday, April 29, 2011 - 9:50am

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.