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Creamy Broccoli Soup
Musa Mayer
Ingredients
1 bunch of broccoli, chopped
1 onion, chopped
1 teaspoon olive oil
1 potato, cut into small pieces
4 cups water or chicken stock*
1 cup skim or 1 percent milk
Chopped fresh herbs, if desired
Salt and pepper, to taste
Directions
Chop broccoli and put the florets to one side. Saute the onion in a Dutch oven until translucent and slightly browned. Add the chopped broccoli stems, potato, and the four cups of stock or water and bouillon cubes. Simmer until everything is tender, about 20 to 30 minutes. Meanwhile, lightly stem the broccoli florets you have set aside. Blend the soup until smooth, then add the milk and steamed florets. Season with salt and pepper to taste.
Suggestions
*If using water, add 2 chicken or vegetable bouillon cubes to the soup.