Broccoli Potage

Broccoli Potage
Recipe type: Soups
  • 1 tsp cold pressed/extra virgin oil
  • 2 medium onions, peeled and chopped
  • 3-4 stalks celery, chopped
  • 4 cups broccoli florets, plus their accompanying stalks, chopped (measure the 4 cups of florets only, the stalks are additional)
  • 2 cups chicken stock (or vegetable stock if vegetarian)
  • 4 cups milk (if you don’t use cow’s milk, don’t substitute with almond/soy/rice milk, etc. It will split if heated and make a mess. Just use more vegetable stock or water)
  • 3 or 4 medium potatoes, peeled and chopped (about 3 cups total)
  • 1-1/2 tsp salt
  • ½ cup cream cheese, to garnish, optional
  1. In a large pot over medium heat, add the oil. When the oil is hot, add the onions, celery and broccoli stalks. Sauté for 4-5 minutes, stirring occasionally, to soften. Add the chicken stock, milk, broccoli florets, potatoes and salt. Bring to a simmer, reduce heat to low, cover with a lid and simmer for 25-30 minutes or until the potatoes are very soft. Purée with a hand blender (or in batches in a blender/food processor) until smooth. Serve in a bowl with a spoon of cream cheese, if using. Serves 4-6. It also freezes well, so it makes a quick accompaniment to dinner on a whim.