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1 bunch Broccoli
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1 onion, chopped
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2 cups/500 ml diced peeled potatoes
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1 clove garlic, minced
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1-1/2 cups/375 ml vegetable stock or water
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1/2 tsp/2.5 ml dried thyme
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1/4 tsp/1.2 ml pepper
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Pinch nutmeg
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1-1/2 cups/375 ml milk
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Salt
Peel broccoli stems; chop coarsely. Separate florets to make 2 cups (500 ml);
set aside. Coarsely chop remaining florets.
In saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock
thyme, pepper and nutmeg; bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are very
tender.
Meanwhile, steam reserved florets for 5 minutes or until tender-crisp; set
aside.
In a blender or food processor, puree soup in batches until smooth; return to
pan. Add milk; heat through but do not boil. Season with salt to taste.
Divide broccoli florets among 5 soup bowls; pour soup into bowls.
Makes 5 servings, about 1 cup (250 ml.) each.
