|Creamy Broccoli Soup: Rated “Excellent”!|
Creamy Broccoli Soup:
4 c. chicken or vegetable stock
1 large Russet or other all-purpose baking potato, peeled and cubed to equal 2 c.
6 c. broccoli pieces, including florets and finely chopped stems
½ c. mayonnaise
1 tsp. cumin
2 tsp. salt, or to taste
1 tsp. pepper, or to taste
In a large, heavy-based pot, bring stock to a boil. Add diced potatoes and chopped broccoli. simmer 10 min. or until soft. Working in batches, purée in blender goblet, ensuring goblet is no more than ½ full. Return blended liquid to rinsed, wiped saucepan. Over medium heat, using a whisk or hand blender, add mayonnaise and seasonings. Heat through, serving at once. Yields 6 servings.
|Dice enough peeled potato to equal 2 c.|
|Trim enough broccoli florets and stems to equal 6 c.|
|Simmer vegetables in chicken or vegetable stock.|
|Purée until completely smooth.|
|Blend in mayonnaise and seasonings.|
Tomorrow: Peppered Beef Stir-Fry.