Food recipes
Creamy Broccoli and Potato Soup
Creamy Broccoli and Potato Soup
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
2 cloves garlic, chopped
2 cups peeled and finely diced Yukon gold potatoes
½ teaspoon sea salt
¾ pound broccoli
Directions:
4½ cups Chicken Magic Mineral Broth, Magic Mineral Broth, or organic
store-bought stock
3 shavings of nutmeg
Shredded organic Cheddar cheese, for garnish (optional)
Heat the olive oil in a large sauté pan over medium heat, then add the onion and sauté
until lightly golden, about 3 minutes. Stir in the garlic and then the potatoes, along with
a generous ¼ teaspoon of the salt. Sauté until the potatoes are just tender, about 5
minutes.
Meanwhile, cut the broccoli florets into bite-size pieces. Trim and peel the stems
and cut them into bite-size pieces as well. Pour in ½ cup of broth to deglaze the pan,
turn down the heat to medium-low, and cook until the liquid is reduced by about half.
Add the broccoli and the remaining ¼ teaspoon salt, cover, and cook until the broccoli
is bright green and just tender, 3 to 4 minutes.
Pour 2 cups of the remaining broth into a blender, add half of the broccoli mixture,
and blend until smooth. Pour the mixture into a soup pot, then repeat the process with
the remaining 2 cups broth and the remaining vegetables. Stir in the nutmeg.
Gently reheat the soup over low heat, then do a FASS check. You may want to add
additional salt, a grinding of pepper, and about ½ teaspoon of lemon juice.
Serve garnished with a sprinkle of the cheese.
Variation: For even more yum, replace the sautéed garlic with roasted garlic. To
roast garlic, preheat the oven to 325°F. Cut the top off a head of garlic, place it on a
square of parchment paper, and drizzle 1 teaspoon of olive oil over the garlic. Wrap
the garlic in the parchment paper and then in a slightly larger piece of aluminum foil.
Bake for 45 minutes, until golden brown. The aroma will tell you when it’s ready.
Once the garlic is cool, squeeze the pulp out into a small bowl. Add 1 teaspoon when
blending this soup, and refrigerate the remainder in an airtight container for later use.
Roasted garlic makes a yummy addition to many savory dishes, especially Roasted
Red Roma Tomato Soup, and Navy Bean and Sun-Dried Tomato Dip.
PREP TIME: 20 minutes • COOK TIME: 20 minutes
STORAGE: Store in an airtight container in the refrigerator for 4 days.
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
2 cloves garlic, chopped
2 cups peeled and finely diced Yukon gold potatoes
½ teaspoon sea salt
¾ pound broccoli
Directions:
4½ cups Chicken Magic Mineral Broth, Magic Mineral Broth, or organic
store-bought stock
3 shavings of nutmeg
Shredded organic Cheddar cheese, for garnish (optional)
Heat the olive oil in a large sauté pan over medium heat, then add the onion and sauté
until lightly golden, about 3 minutes. Stir in the garlic and then the potatoes, along with
a generous ¼ teaspoon of the salt. Sauté until the potatoes are just tender, about 5
minutes.
Meanwhile, cut the broccoli florets into bite-size pieces. Trim and peel the stems
and cut them into bite-size pieces as well. Pour in ½ cup of broth to deglaze the pan,
turn down the heat to medium-low, and cook until the liquid is reduced by about half.
Add the broccoli and the remaining ¼ teaspoon salt, cover, and cook until the broccoli
is bright green and just tender, 3 to 4 minutes.
Pour 2 cups of the remaining broth into a blender, add half of the broccoli mixture,
and blend until smooth. Pour the mixture into a soup pot, then repeat the process with
the remaining 2 cups broth and the remaining vegetables. Stir in the nutmeg.
Gently reheat the soup over low heat, then do a FASS check. You may want to add
additional salt, a grinding of pepper, and about ½ teaspoon of lemon juice.
Serve garnished with a sprinkle of the cheese.
Variation: For even more yum, replace the sautéed garlic with roasted garlic. To
roast garlic, preheat the oven to 325°F. Cut the top off a head of garlic, place it on a
square of parchment paper, and drizzle 1 teaspoon of olive oil over the garlic. Wrap
the garlic in the parchment paper and then in a slightly larger piece of aluminum foil.
Bake for 45 minutes, until golden brown. The aroma will tell you when it’s ready.
Once the garlic is cool, squeeze the pulp out into a small bowl. Add 1 teaspoon when
blending this soup, and refrigerate the remainder in an airtight container for later use.
Roasted garlic makes a yummy addition to many savory dishes, especially Roasted
Red Roma Tomato Soup, and Navy Bean and Sun-Dried Tomato Dip.
PREP TIME: 20 minutes • COOK TIME: 20 minutes
STORAGE: Store in an airtight container in the refrigerator for 4 days.
Printed from https://recipe.bluelayer.org/recipe/69392/creamy-broccoli-and-potato-soup