Creamy Broccoli Soup

I looked in the fridge, saw some broccoli, 

Creamy Broccoli Soup: “Excellent!”

and heard it calling my name: “Ni-c-ole ... Ni-c-ole ...” It turned out it wasn’t the broccoli, but our fish, Frankie, giving an enthusiastic two fns up for 

today’s Creamy Broccoli Soup recipe. Despite the title, this soup contains no cream, deriving its “creaminess” from the single potato and the small amount of mayonnaise it it. Our Anonymous Taste-Testing Panel rated this soup “Excellent!”

Creamy Broccoli Soup:

4 c. (1 L) chicken or vegetable stock

1 large Russet or other all-purpose baking potato, peeled and cubed to equal 2 c.

6 c. (3 75 mL) broccoli pieces, including florets and finely chopped stems

½ c. (125 mL) mayonnaise

1 tsp. (5 mL) cumin

1 tsp. (5 mL) salt, or to taste

1 tsp. (5 mL) 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. (500 mL)

Trim enough florets and stems to equal 6 c. (1.5 L)

Simmer vegetables in chicken or vegetable stock.

Purée until smooth throughout.

Blend in mayo and seasonings.