June 15, 2011

Broccoli-Potato Soup with Fresh Herbs

Posted in Soups at 5:48 pm by Sheila OConnell

This was in the cookbook that Jeff got me for Christmas. Dad, don’t lose faith in the vegans until you’ve given this a try. I halved the recipe and got three nice-sized bowls out of it. I didn’t have fresh mint or tarragon, but used a little extra dill and was happy.

  • 2 tbsp olive oil
  • 1 medium-sized onion, cut into 1/4 inch dice
  • 3 cloves garlic, minced
  • 1/2 tsp dried tarragon
  • several pinches freshly ground pepper
  • 1 tsp salt
  • 6 cups vegetable stock, or 4 cups veggie plus 2 water
  • 2 pounds potatoes, peeled and cut into 1/2 inch chunks
  • 4 cups chopped broccoli (including the stalks–chop them into thin slices and the tops into small florets)
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
Heat a soup pot over medium heat. Saute the onion in the olive oil for 5-7 minutes, until softened. Add the garlic, tarragon, pepper, and salt, and cook for another minute. Pour in the stock and add the potatoes. Cover and bring to a boil. Once boiling, lower the heat and let soup simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.
Blend about one-third of the soup. (Use an immersion blender or transfer to a blender and then mix back in.) It’s nice to keep it chunky with lots of whole potato pieces. Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld.
Posted by Sophie

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