I know this is a soup that people really like or really don’t, but I wanted to put it on here anyway. I love this soup; it is one of the ultimate comfort foods for me. Put it in a bread bowl, top it with a some grated, sharp cheddar cheese, and you’ve got a meal!
Cream of Broccoli Soup
In a large saucepan, combine:
1 cube butter
1 whole onion, chopped into large pieces (you’ll be blending this later, so don’t worry too much about how it is cut)
1 bay leaf
Melt the butter and let the onion cook for a few minutes-it smells wonderful, and you might want to stop there, but keep going!
In another pan or steamer, cook the broccoli until tender.
Cube 2-4 potatoes and throw them in the butter/bay leaf mixture for a couple of minutes, stirring frequently. Then remove the bay leaf, and add 4 cups chicken broth to the mixture. Bring all of this to a boil, and then turn the heat down and simmer the potatoes until they are tender (about 15 minutes).
Remove from the pan (I just use a big measuring cup) and place in a blender with 2 cups of milk (you might have to do this several times-it’s too much for my blender). Pour the smooth liquid back into the saucepan, and then add the broccoli (I like to chop it a little so it is easier for my little kiddos to eat). Add 1/2 teaspoon each of thyme and all-spice. Stir it in, and then heat the soup up again, BUT DO NOT BOIL IT! It will ruin it, kind of giving it a burnt taste, even if it isn’t burnt.