This creamy soup is with broccoli and potatoes that are puréed in a blender.
You Will Need
1 pound broccoli
1 tablespoon olive or canola oil
3 leeks or 1 onion, trimmed and sliced
2 cloves garlic, finely chopped
1/2 cup water
1 pound all-purpose potatoes, peeled and diced
6 cups chicken stock
1 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
What to Do
1. Cut the broccoli florets from the stems. Using a vegetable peeler, peel and slice the broccoli stems. In a 4-quart saucepan, heat oil over moderate heat. Sauté leeks and garlic until softened. Add the water and cook about 5 minutes, until soft.
2. Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender. Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender. Remove from heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Purée until very smooth.
3. Return the purée to the liquid in the saucepan and heat until the soup is warmed through. Season with the salt and pepper.