4 Servings 25 min Cook
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Cloves, minced Garlic
1 Potato large (3" to 4-1/4" dia) Russet Potatoes
1 Tsp, leaves Thyme
1/2 Tsp Salt
4 Cup Chicken Broth
1 Package (10 oz) Broccoli
4 Tbsp Heavy Whipping Cream
1 Dash Pepper
Heat oil in a pan over medium heat.
Add the onion and garlic and cook until translucent, about 5 minutes.
Add the deiced 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
Purée 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.
Recipe inspired by: http://www.
foodnetwork.
com/recipes/food-network-kitchens/broccoli-soup-recipe.
html?oc=linkback
