Sunday, November 25, 2012
Potato Broccoli soup
Now that the outside thermometer doesn't show anything over 40 degrees, it's a perfect time for the soup season. Today was no exception. It was freezing and windy outside, so noone was interested in taking a walk. We all settled inside the house, each one busy with different activities: MJ reading a new book, Allie playing with her toys that she hadn't seen for about a week, while visiting her Grandma (Mor-Mor) for Thanksgiving, Druzhok, as always, was preoccupied with taking a nap on his favorite couch pillow and I had nothing else to do but make some soup.
I have recently discovered a beef broth for myself and have been using it a lot instead of chicken stock. I think it has so much more flavor and gives the old familiar dishes a new twist. Today was another occasion to try it in an old favorite. In this Potato Broccoli Soup I used even parts of chicken and beef stock, but certainly you can substitute 100% chicken stock, if you prefer.
Potato Broccoli Soup
1 large onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
3 cloves of garlic, diced
2 lbs broccoli, broken into florets
2 medium potatoes, peeled and cubed (I used red potatoes)
2 C chicken broth
2 C beef broth
Salt and Pepper to taste
Greek yogurt and paprika for garnishing
Start with sauteing onion, celery and carrots in some olive oil.
Once the veggies are soft (after about 5-7) minutes, add in the garlic
Cook for about 2 minutes, stirring not to let the garlic burn.
Add in potatoes and broccoli and both stocks. You may want to add more or less liquid than what I did, depending on the soup consistency you like. I usually aim for the liquid coming almost to the top of the veggies. The veggies don't have to be submerged, they will still cook through.
Stir and cover with a lid. Bring to a boil, turn the heat down and simmer for about 12-15 minutes until broccoli and potatoes are cooked through. You may want to adjust the seasoning with some salt, if you use low sodium broth. I used regular broths and didn't have to add much salt.
Once the veggies are cooked, blend into puree with an immersion blender, or in a regular one. Check for the seasonings again.
Serve with some Greek yogurt and sweet paprika.
Stay warm out there!