With Thanksgiving coming up this week, I am just wanting to do simple and easy meals leading up to the big day of marathon cooking. So after a full day of Santa and grocery shopping, I put together an impromptu cream of broccoli soup, and I have to say, it was yummy. I had two bowls worth, and am now very full.
This recipe is in fact, simple, easy and quick.
Cream of Broccoli Soup
1 Tablespoon butter
1 onion, chopped
2 medium Russet potatoes, peeled and chopped in 1-inch cubes
4-5 cups of chopped broccoli
6 cups of veggie (or chicken) broth
1/4 cup half & half
1/4 teaspoon nutmeg
fresh ground pepper to taste
Melt butter in a stockpot at medium heat;
Add onions and sauté until translucent;
Add the potatoes, stir and cook 1 minute;
Add the broth, and bring to a boil;
Turn down to a simmer, and add the broccoli;
Return to a boil, and then simmer, covered for 20 minutes or until potatoes and broccoli are tender;
In batches, blend soup in a food processor, blender, or use an immersion blender in stockpot;
Return soup to pot, stir in half & half, nutmeg and pepper.
This would be great with crusty, gluten-free rolls like the new Udi's French dinner rolls. I didn't have any on hand and it was great and satisfying on its own.
I would have posted a picture, but I inhaled my soup so fast, I didn't have a chance.
I am looking forward to my leftovers tomorrow!