Courtesy of Julie Grice of SavvyEat
This is by far the best soup I have ever made. Silky smooth and delectably creamy, the potato and broccoli combo can’t be beat. Adding some vinaigrette brightened up the flavor, rounding out this soup to perfection.
- 1/4 c whole wheat flour
- 1/4 c extra virgin olive oil
- 4 c vegetable stock
- 1 lb potatoes, peeled and chopped (about 4 small potatoes)
- 1 head broccoli
- 1 c milk
- Salt, to taste
- Pepper, to taste
Your favorite vinaigrette, for topping
Peel the stems of the broccoli. Chop the stem and head into small pieces.
Heat the oil in a large stockpot over low heat. Whisk in the flour until smooth. Add the stock 1/2 cup at a time, whisking after each addition until smooth. Stir continually for five minutes to allow the stock to thicken.
Add the potatoes and broccoli, cover and bring to a boil. Reduce to a simmer and allow to cook for 30-45 minutes, until the broccoli is fork-tender.
Using an immersion blender, cream the soup until completely smooth. Stir in the milk and season to taste with salt and pepper.
Top each bowl with 1-2 tablespoons of your favorite vinaigrette. I used Garlic Gold®’s new Balsamic Vinaigrette. It really brightened up the flavor!
Serve with fresh bread and delight in the thick creaminess.