Broccoli Vichyssoise

Name: Broccoli Vichyssoise
Ingredients: 4 cups (or 1 quart) vegetable broth; 2 potatoes (about 1 - 1 1/2 lbs) russets or golds; 1 16 oz pkg frozen broccoli (or 1 lb fresh, trimmed); 1 cup unflavored soy milk or regular milk (1% is fine); salt and pepper to taste

5 ingredients

5 steps

Ingredients

4 cups (or 1 quart) vegetable broth
2 potatoes (about 1 - 1 1/2 lbs) russets or golds
1 16 oz pkg frozen broccoli (or 1 lb fresh, trimmed)
1 cup unflavored soy milk or regular milk (1% is fine)
salt and pepper to taste

Directions

1

Pour the vegetable broth into a 4 or 5 quart sauce pot.
2

Peel the potatoes, cut into roughly half-inch pieces, and add to the pot. Cover, bring to a boil, and cook for about 5 minutes.
3

Add the broccoli to the pot, cover, and bring back to a boil. Reduce heat to medium and allow to cook for another 10 minutes.
4

Add the milk to the pot, whip out your handy dandy hand blender, and puree until completely smooth. (You can carefully do this in a regular blender and then return the soup to the pot). Stir, and warm through.
5

Season with salt and pepper to taste. Serve with pita chips, crackers, or a nice crusty bread.