Potato and Broccoli Soup
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 heads broccoli, stems peeled and diced, top cut into small florets
4 large / 600g russet potatoes, peeled, and cut into small chunks
3 cups low-salt chicken stock
3 cups water
Salt and freshly ground black pepper to taste
- In a large pot, melt the butter over low heat. Add the onion and cook until soft but not browned—about 5 minutes. Toss in the garlic and cook for another minute. Then, add the broccoli stems, potatoes, chicken stock and water. Bring to a boil.
Then, reduce the heat and simmer for about 10 minutes, or till the vegetables are tender.
- If you have a stick blender, blend the soup directly in the pot until you get the desired consistency. Otherwise, pour into a blender and process till smooth.
- Return the pureed soup to the pot and bring to a simmer. Add in the broccoli florets and cook until tender. Before serving the soup, add salt and freshly ground black pepper to taste.
When blending hot soups in an upright blender, please take the following precautions: • Only fill the blender halfway with the hot liquid. • Place a kitchen towel over the top of the blender lid and hold it down hard while you turn the machine on
the lowest speed to start. • These precautions are necessary to avoid the steam pressure from the hot soup blowing the cover off.