Total:
40 min
Active:
15 min
Yield:
6, 1 1/2-cup servings
Level:
None

Ingredients

Optional Garnishes:

Directions

In a large saucepan, heat the oil over low heat. Add the onions and cook, stirring frequently, for 5 minutes or until softened. Add the garlic and cook for 30 seconds. Add the broccoli, potatoes, nutmeg, and stock and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli and potatoes are very tender. In a food processor or blender, working in batches if necessary, process the mixture until pureed. Return the puree to the Dutch oven, stir in the milk, salt, and pepper, and set over moderate heat for 4 minutes or just until heated through.;

IDEAS YOU'LL LOVE

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Kale Soup

Recipe courtesy of Trisha Yearwood

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

Broccoli Casserole

Recipe courtesy of Alton Brown

Beef With Broccoli

Recipe courtesy of Ree Drummond

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Asparagus Soup

Recipe courtesy of Guy Fieri

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking