Ingredients
- 2 tablespoons butter
- 1/2 cup cream, heavy, light or
- 1 onion, chopped
- half-n-half
- 1 russet potato, peeled and chop
- Nutmeg, to taste
- 6 cups canned chicken stock, warmed
- Salt
- 3 cups chopped broccoli florets and stems
- Pepper
Directions
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm
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By ichi24
on October 30, 2011
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I added garlic pepper and garlic powder. Next time I think I'll leave some broccoli out of the blender to add texture. I think it was tasty! Perfect fall soup.
By testkitchenandbar
on September 05, 2011
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good. mine's pretty delicious too...
By JoAnn99
San Francisco, CA
on January 27, 2011
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I followed the recipe as written except that I used vegetable stock instead of chicken stock since I am a vegetarian. I found the finished soup to be too thin. Perhaps my potato was too small? Next time will use less stock or more potato. I also thought that it was a bit bland so I added approximately 1/3 tsp of curry powder and, man, did that brighten it up! Curry is a great compliment to broccoli.
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