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Cream of Broccoli Soup

This hearty soup is a comfort on a cold winter's night and is easy to make in a blender or with an immersion blender.

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Yield: 4-6 servings

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Active Time: 25 minutes
Start to Finish: 40 minutes

For this recipe you’ll need:

2 tablespoons butter
1 onion, medium dice
2 cloves garlic, rough chopped
1 teaspoon dried thyme
4 cups broccoli, a combination of florets and stems, rough chopped
1 medium-sized russet potato, peeled and cut into medium dice
6 cups chicken or vegetable stock
1/4 to 1/2 cup heavy cream
Salt and pepper to taste

Heat a heavy soup pot over medium heat and add the butter.
Gently sauté the onion, stirring occasionally, until softened. Add the garlic and cook an additional minute or until aromatic.
Stir in the dried thyme, broccoli, potato and stock. Bring to a boil and reduce the heat to a simmer. Cook until the potatoes are tender, about 20 minutes.
Puree the soup in batches until smooth and silky.
Return the soup to the pot and whisk in the heavy cream. Season with salt and pepper to taste.
Serve the soup in warm bowls garnished with Herb Croutons.