Simple Broccoli Soup
This simple soup is equally good hot or cold. You can readily omit the potatoes for a lighter version. A small dollop of sour cream or crème fraiche before serving is a nice complement to the soup. The recipe serves 4-6.
2 bunches of broccoli, stems trimmed and cut into ½ inch slices; florets broken apart
1 large sweet onion, or 2 leeks
¼ cup olive or canola oil
2-3 small potatoes (optional), peeled and cut into chunks
2 quarts chicken or vegetable stock
Salt and fresh ground pepper to taste
- Heat the oil in a stockpot, over medium heat. Peel and dice onion; if using leeks, trim, cut in half, wash well, and slice, using the white and a bit of the light green stalk. Sauté the onion or leek, stirring often so that it does not burn. You want a light tan color and translucent.
- Add the cut up broccoli stalks and florets and stir, allowing it to absorb a bit of the hot flavored oil. Add the cut and peeled potato pieces and stir again. Add a good pinch of salt, stock, stir, and cover.
- Bring the pot to a boil, lower heat, and allow to cook over a low boil for about 45 minutes, or until you can easily pierce the potatoes with a knife (both the broccoli stems and potatoes should be fairly soft).
- Using an immersion blender directly in the stockpot, blend the soup until there are no more chunks and the liquid is nice and smooth. This will take about 4-5 minutes. Season with salt and pepper.
- Serve hot or refrigerate for a few hours or overnight, and serve cold – it is very refreshing.