Monday, January 26, 2015

Potato Broccoli Soup

With the horrible weather predicted today and tomorrow, this might be a good soup to make to warm you up after all that shoveling.  It is a fairly quick cooking soup that you can probably make in about 45 minutes.

Potato Broccoli Soup

1 medium onion, chopped
1T olive oil
2 leeks or 6 green onions, rough chopped
2 cloves garlic, minced
1/2 c white wine
3 c chicken stock
1 head broccoli, cut into florets, stem peeled & cut
4 medium potatoes
1T tarragon
2T parsley
1/2 c heavy cream
salt/pepper

In a dutch oven or stock pot place onion, olive oil and a little salt. Cook on low heat until onions are caramelized (about 20 minutes). Meanwhile prepare remaining ingredients. Add leeks (or green onions) to pot and saute for a few minutes.  Add garlic and cook until fragrant. Add wine and cook until all of the wine has reduced. Add stock, broccoli, potatoes, and tarragon. Cover and cook about 15 minutes until potatoes and broccoli are fork tender. Add parsley and remove from heat. Puree in a blender in batches or use a stick blender to puree soup until a smooth consistency. Put soup back onto the heat and add the heavy cream and cook until warmed through. Season with salt/pepper. Serve with a dollop of Creme Fraiche or Homemade cream cheese.


Pre-cook
Post-cook
This soup  goes well with a nice hunk of crusty bread. You can also set some of the broccoli aside before pureeing but I rather like it as a smooth soup. And if you absolutely must, you could probably use milk instead of heavy cream. ENJOY!

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