Broccoli soup

  • For the soup
  • 30g unsalted butter or olive oil
  • 1 medium onion, sliced
  • 1 clove garlic, smashed
  • 1 russet potato, peeled and diced
  • Pinch dried thyme leaves
  • Pinch salt, plus more as needed
  • 1L chicken stock, homemade or low-sodium canned
  • One 450g package frozen broccoli, thawed
  • 30 to 60ml single or double cream, optional
  • Freshly ground black pepper
  • Optional toppings: shaved Parmesan, shredded cheddar or crumbled streaky bacon
1) Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about five minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about ten minutes. Add the broccoli and simmer for three minutes.

2) Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.

3) Serve with optional toppings.

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