Broccolli Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Russet potatoes

  Flesh and skin, raw

  1 potato large or 369g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ½ tsp or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Broccoli

  Frozen, chopped, unprepared

  1 package (10 oz) or 284g

• Heavy whipping cream

  Fluid

  4 tbsp or 60g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat oil in a pan over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the deiced potato, thyme, salt, and broth, and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
2. Purée the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
3. Recipe inspired by: http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-soup-recipe.html?oc=linkback

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