Cream of Broccoli Soup

  • 1 medium onion; diced
  • 2 ribs of celery; diced
  • 3 cloves fresh garlic; minced
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tbsp. white wine
  • 1 ½ cups potatoes; small dice
  • 1 ½ quarts stock ( vegetable or chicken )
  • 2 large heads of broccoli; cut into florets, including peeled and chopped stem
  • ½ cup cream
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. salt

*double amount if using fresh herbs*

In a large stock pot, sauté onions and celery in vegetable oil until tender and translucent. Do not allow to brown. Add garlic and herbs and cook until fragrant, stirring often. Add wine and cook until it almost evaporates. Add potatoes and cover with just enough stock. Bring to a boil and reduce to a simmer. Cook until potatoes are very soft. Add about ¾ of the broccoli and cook until the florets are tender. Puree the soup using an immersion or regular blender, and return it to the pot. Bring back up to a simmer, and add in cream, and remaining broccoli. Continue to simmer, stirring frequently, until broccoli is tender. Season with salt and pepper, taste, and adjust seasoning if needed.