Broccoli Soup (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
pin2 tablespoons unsalted butter or olive oil |
1 medium onion, sliced |
1 clove garlic, smashed |
1 russet potato, peeled and diced |
pinch dried thyme leaves |
1/2 teaspoon kosher salt, plus more as needed |
4 cups chicken broth, homemade or low-sodium canned |
1 (16-ounce) package frozen broccoli, thawed |
2 to 4 tablespoons cream or half-and-half, optional |
freshly ground black pepper |
optional toppings: shaved parmesan, shredded cheddar or crumbled bacon |
Directions:
1. Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
2. Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
3. Serve with optional toppings.
4. Copyright 2003 Television Food Network, G.P. All rights reserved
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