Recipe: Cream of Broccoli Soup


1 Tbsp. olive oil
1 lb. broccoli
1 onion, diced
1 small russet potato, peeled and diced
1 clove garlic
3 cups vegetable broth
1 tsp. salt
1 bay leaf
¼ cup sour cream


Cut broccoli into florets; peel & slice stem fairly thin. Sauté onion in olive oil 5 minutes.  Add garlic and cook 1 minute.  Add all remaining ingredients except broccoli florets and sour cream and cook over medium heat until vegetables are almost tender, about 15 minutes. Add florets and cook until done.  Remove bay leaf and discard.  Remove 1 cup of cooked florets and reserve; puree remaining soup in batches with blender or hand blender.  Heat to a bare simmer, stir in reserved florets and sour cream, and serve.