Broccoli.
A word that evokes disgust in some and delight in others. I fall into the latter category.

There are few things I find as satisfying and delicious as a simple, rich bowl of Cream of Broccoli soup. It can be whipped up in very little time and I always feel good about eating my vitamin packed, green vegetables!

If you're a broccoli lover like me, you'll love this soup! If you're not...
well, I dare say you're missing out!




Creamy, Dreamy Broccoli Soup
serves 4

1 pound broccoli, trimmed and cut up (about 4 cups)
1 medium baking potato, peeled and cut into large chunks
4 cups vegetable stock (chicken stock would also work)
1/2 cup heavy cream or whole milk - the textures will be quite different
salt and freshly ground black pepper
minced chives for garnish (optional)

Place the broccoli, potato and stock in a large saucepan.
Bring to a boil over medium-high heat then lower the heat to medium and cook about 15 minutes, until all the vegetables are very tender.
Cool a bit then carefully purée with an immersion blender or in a standing blender.
Return to the saucepan, season with salt and pepper and add cream.
Reheat over low heat until everything is warmed through.
Serve, with optional garnish.

Would also be great served with garlic croûtons.

Four - 1/2-inch-thick slices French bread
1 tablespoon extra-virgin olive oil
1 -2 garlic cloves

Preheat the broiler.
Brush both sides of the bread with the olive oil and arrange on a baking sheet.
Broil the bread slices about 10 inches from the heat for about 3 minutes, until golden on both sides.
Rub each croûton with garlic, covering the surface well.
Garnish each bowl of soup with a croûton.