Okay, it’s not soup weather in Denver right now – not right this moment – but wait for a few moments and it probably will be again soon. Besides, this delicious broccoli-potato soup can be eaten cold just as easily as hot, so it’s suitable for any weather. Broccoli and potatoes are always available for a reasonable price in the markets and you can easily feed four with this. Make it for lunch on St. Patrick’s Day and invite some friends to share.
Here’s info on how to choose broccoli and how nutritious it is.
1 medium onion, chopped
1 Tbsp. butter
2 medium potatoes (russets or Yukon Golds), in 1/2″ dice=
2 cans chicken broth (14-15 oz. each) or homemade broth if you have it
2 medium bunches of broccoli, cut into small pieces – keep the stems & flowerets separate
Low fat milk
1/2 cup half and half
1 tsp dill (dried – if you have fresh, use about a tablespoon chopped fine)
Salt & pepper to taste
Melt the butter in a large saucepan and saute the onion until translucent. Add the potato and chicken broth and cook until potato is tender but not mushy. Add the broccoli stems and cook until they’re tender but not mushy. Throw in the dill. Add the broccoli flowerets and cook until soft but still not until they start to turn yellow-green.
Remove from fire and puree in batches using a blender or food processor. Thin to your desired consistency with the milk. Put it back on the fire and add the half and half. Heat just until steaming hot but not boiling and serve. Garnish with a sprig of dill or parsley. You could also serve with some croutons, goldfish crackers or some crumbled bacon.
With cheese and crackers or bread, you have a meal!