Time
prep 0:20
total 0:35
Ingredients
| 3 | md. broccoli crowns, cut into florets | | 1 | baking potato, peeled and cubed | | 4 cloves | garlic, chopped | | 2 | celery ribs, chopped | | 3 cups | stock (I use vegetable, but chicken would work just fine) | | Salt and pepper to taste | | 1 tbsp. | olive oil | | 1 cup | grated cheddar cheese (optional) | | 1 cup | milk or | | half and half (optional) |
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Instructions
Begin by chopping the garlic and celery and set them aside. Peel and cube the potato. Cut the broccoli into florets and be sure to save the stems... they will add a lot of flavor to the soup.
Heat the olive oil in a sauce pan until it's hot and proceed to saute the garlic and celery to release their flavors. After about two minutes, add the broccoli and potato and saute everything for just a few moments. Cover the vegetables with the stock (you may need to add a little water)and bring to a low boil. Lower to a simmer for just five minutes.
Remove the soup from the stove and puree in a food processor, blender, or with a hand blender. At this point, you may add the optional milk or half and half and the cheddar cheese. Stir well and enjoy immediately.
Author's Comments
This soup is so simple to prepare...you can make it with very few ingredients and minimal time. Stores well in the fridge or freezer.
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broccoli soup, soups