Recipe: Cream of Broccoli Soup


2 Tbsp. olive oil
6 cups broccoli, stems and florets separated
1 onions, diced
1 large russet potato, peeled and diced
1 clove garlic
6 cups chicken or vegetable broth
1 tsp. salt
1 bay leaf

1 cup whipping cream


Peel broccoli stems if the skin is very tough, then chop roughly. Sauté broccoli and onion in olive oil until fragrant, about 5 minutes. Add garlic and cook 1 minute. Add all remaining ingredients except broccoli florets cream and cook over medium heat until vegetables are almost tender, about 20 minutes. Add florets and cook another 5 minutes. Remove bay leaf and discard. Remove 1 cup of florets and reserve; puree remaining soup in batches with blender or hand blender. Return to heat and stir in reserved broccoli and cream. Heat to a bare simmer and serve.