Name: So Creamy Broccoli Soup
Yield: 4 servings
Ingredients: -1 lb broccoli florets (frozen in a pinch is just fine); -small red onion; diced; -clove garlic; crushed; -1 small potato (peeled); chopped; -1 cup hot water; -1 cup milk (I used 2%); -1 cup flavorful vegetable stock; -Salt and pepper to taste; -Pat of butter and tsp of EVOO; -Splash of lemon juice; For the side:; -Slice of day old baguette; -grated Parmesan (or other cheese to your liking)

Servings: persons

-1 lb broccoli florets (frozen in a pinch is just fine)
-small red onion; diced
-clove garlic; crushed
-1 small potato (peeled); chopped
-1 cup hot water
-1 cup milk (I used 2%)
-1 cup flavorful vegetable stock
-Salt and pepper to taste
-Pat of butter and tsp of EVOO
-Splash of lemon juice
For the side:
-Slice of day old baguette
-grated Parmesan (or other cheese to your liking)

1
Warm the butter and EVOO in a pot and toss in the diced onion. Cook until soft and translucent (about 5 minutes), stirring, then throw in the garlic and let simmer together just until it starts to smell really good (about 2 more minutes). Stir intermittently.
2
At this point, add the broccoli florets and diced potato. Add 1 cup warm vegetable stock, 1 cup warm water, and 1 cup milk. Let reach a boil and then simmer on low for about 25 minutes.
3
Blend in small batches until all done. Add salt and pepper to taste and a small splash of lemon juice.
4
Dish and place a slice of baguette on top with some grated cheese. This made me so happy and full.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

So Creamy Broccoli Soup

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