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Tuesday, February 22, 2011

Broccoli Potato Soup

I am declaring this recipe a work in progress, and might repost when I've made it again.  This came together as a result of things left in the fridge for more than a week.  Not glamorous, but practical.

Broccoli Potato Soup

2 teaspoons olive oil
1 onion, diced
3 cups broccoli
1 pound potatoes
2 Tablespoons flour
salt
pepper
1/2 teaspoon paprika
2 cups vegetable broth
1 cup skim milk
1/4-1/2 cup shredded cheese

Start by heating the olive oil in your soup pot on medium heat and sauteing the onion until translucent, about 5 minutes.

Next chop your potatoes to about 1/2-1 inch pieces.  I used red potatoes because that's what I had around, and opted to leave the skins on.  Any kind of potato would work, though.


On to the broccoli.  Anytime I use broccoli florets, I trim the bottoms off the stems and toss them in a bag  in the freezer.  They are a perfect addition to soups.  I would have also added some fresh florets, but I accidentally used them up making the stir fry last week, so this is what we have.  


Add the potatoes and the broccoli into the pot.  You can leave the broccoli frozen.  Mix together the flour and spices and add this in, stirring to coat.  Add in the vegetable broth and bring to a boil.  Lower the heat and simmer for about 10 minutes or until potatoes and vegetables are very tender.  At this point I added in the milk and simmered for a few more minutes. 

Finally, using either a blender or an immersion blender, puree the soup until mostly smooth.  My immersion blender is one of my top ten favorite kitchen appliances. I bought it a couple years ago after a very unfortunate tomato soup blender explosion that involved me cleaning the ceiling and the walls in the kitchen.  I use it several times a week for soups, sauces, salad dressing, smoothies, or milkshakes.  

Next time I might just leave the milk out all together.  It did add some creaminess, but the thickened broth and starchy potatoes did too.  I would also include some chopped celery in with the onion to add another dimension to the flavor.  This is a good start, though.

Served up and topped with a little hot sauce.  A panini-press grilled turkey bacon wrap on the side.  


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