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Julie Grice of SavvyEat presents Creamy Potato & Broccoli Soup

Date: 18 Mar 2011
By: admin
Tags: Garlic Gold Classic Balsamic Vinaigrette
Comment: 0

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.

Ingredients:

  • 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.

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