A non-blogging friend of mine recently admitted that she has never attempted to make soup. After I picked my jaw off the ground, she does know her way around the kitchen, but she finds the idea of soup intimidating. I offered to hold her hand and walk her through a few recipes. You, my lucky readers, get to join us on her cooking adventure.
This version of cream of broccoli is reasonably low in sodium, if you use: low sodium broth, homemade stock, or Better than Bouillon, instead of traditional bouillon cubes or canned broth.
- 2 TBSP butter
- 1 medium onion – sliced
- 1 medium potato – diced
- 6 cups chicken broth
- 3 cups broccoli (florets and stems) – chopped
- 1 cup half and half
- salt and pepper to taste
- pinch of nutmeg (optional – I omit it)
Melt the butter over medium high heat in a pot (at least 3qt in size). Add the sliced onion and cook until soft.
Add the diced potato. In a microwave safe bowl heat the broth. I use my 4 cup glass measuring cup and heat half at a time. While it’s heating don’t forget to stir your potatoes and onions.
Pour the broth into the pot and add the broccoli. Cook until the broccoli is soft, stirring occasionally.
Using a standard or immersion blender puree the soup until smooth. If you use a standard blender just return it to the pot when you are through.
Add the half and half, salt and pepper to taste, and stir until heated through.