Broccoli Soup

8 servings

Ingredients

1 tablespoon butter
6 garlic cloves, sliced
4 shallots, sliced
1 large baking potato, peeled and cut into 1-inch pieces
1 sprig thyme  or 1 teaspoon dried
1 onion, diced
2 bunches broccoli {4 heads}
8 cups chicken broth
Pinch of freshly ground pepper
1/2 cup half-and-half or cream
1/4 cup snipped chives
Salt and freshly ground black pepper to taste

Directions

Remove the broccoli florets and divide them in half. Save one half for another recipe and set aside the remaining florets. Dice the stalks into small pieces.

In a large soup pot, over medium heat, melt the butter. Add the garlic, shallots,, onion and thyme. Sweat in the butter until softened.

Add the potatoes and broccoli stems. Stir the mixture several times.

Pour in the chicken broth and bring to a boil. Turn the heat to low, partially cover the pot and simmer the soup for about 90 minutes until all the vegetables are very soft.

Puree the soup in the pot with an immersion blender until very smooth.

Add the broccoli florets and cream and season with salt and pepper, to taste. Cover the pan and simmer over very low heat until the florists are softened for about 10 minutes.

Serve h garnished with chives.t.

Posted by Jovina Coughlin in broccoli, Cream, Healthy Italian Cooking, onion, potatoes, Shallots, Soup, Vegetables