Tuesday, November 27, 2012

Layla's Broccoli Soup


2 crowns of broccoli, cut into pieces
4 potatoes, peeled and cubed
1/2 yellow onion, diced
2 cloves of garlic, minced
1 pint of vegetable stock
1/2 cup of heavy cream
1 bay leaf
1/4 cup Parmesan cheese
Salt & White Pepper

Sauté onions and garlic until tender. Add stock, potatoes and bay leaf Bring to a boil. Cook 5 minutes or so, then remove bay lead and add broccoli. Reduce heat to medium and simmer until veggies are fork tender. Turn to low, add cream and Parmesan cheese. Mash the living glory out of it until it is creamy (sometimes we use a hand blender). Season with salt and white pepper. Depending on your preferences you can simmer longer for a thicker soup or thin with milk/water for a thinner soup. We rarely have to do this but sometimes it happens.

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