Soup season has officially begun.
Since broccoli is abundant and inexpensive right now, what better way to kick off soup season than by making a huge pot of Cream of Broccoli? This soup is a snap to prepare. Plus, it's so rich and filling that it's a meal in itself. The hint of nutmeg infuses this potage with a subtle, earthy sweetness.
Cream of Broccoli Soup
- 2 T olive oil
- 2 large onions, chopped
- 3 garlic cloves, sliced
- 1 tsp salt
- 2 heads of broccoli, chopped
- 1 bay leaf
- 2 cups of soy creamer [Use soy or rice milk if you are less inclined toward decadence]
- 2 cups vegetable stock
- Pinch nutmeg
- Fresh ground pepper
- 3 T nutritional yeast
- Best quality extra-virgin olive oil and fresh herbs, for finishing
Serves 6
- Heat oil in a large soup pot over medium low. Saute the onion and garlic until translucent, about 5 minutes. Sprinkle salt over onions and garlic.
- Toss in broccoli. Saute for 5 or so minutes, until the color intensifies.
- Add remaining ingredients. Bring to a boil, then lower to a simmer and cook covered, for 20-3o minutes, or until broccoli is soft.
- Skim off any foam and remove bay leaf. Carefully puree, either using a blender or immersion blender. Make sure all broccoli is totally pulverized.
- Finish each dish with a drizzle of olive oil and a snippet of fresh herbs [basil, thyme, etc] if desired.
