Soup: Cream of Broccoli

By fsilver4

OMG! This is sooo good and light. It's not that thick, cheezy, gooey stuff that seems like it's been in a slow cooker pot for the past year soup! This is the way the broccoli Gods would've wanted this soup to be cooked. *I use an emulsion blender for this, however, you can use a blender but remember to only fill it half full and put a towel over the top before blending* Caution: only fill the blender half full...do not over fill the blender...it will explode!!!!!

Ingredients

• 2 tablespoons olive oil
• 1 pound or a little more of broccoli, stems diced
• 1/2 diced yellow onion
• 1 1/2 quart of chicken stock
• 1 medium potato, peeled and chopped
• 1 to 1 1/2 cups heavy whipping cream
• salt
• pepper

Preparation

Step 1

In a heavy saucepan,on medium heat preheat olive oil until ripples form in pan. Add onion and saute and stir onions without browning until onions are translucent. Then add broccoli and potato, and then chicken stock. Raise the heat to high and then simmer on medium heat for about 40 minutes until the broccoli and potatoes are soft when a fork is stuck in the middle.

Use the emulsion blender or the blender to puree the broccoli and liquidate the mixture until it is a thick soup. Put back on the stove and heat, and then add the cream and stir will. Season to taste.