Saute onions, celery and garlic
Add broth (water anad better than bouillion), thyme, salt, pepper, splash of Worcester sauce
Add 4-5 chopped up potatoes
Cook until el dente
Add chopped up broccoli (2 heads with stems (peel off the outer layer))
Cook until tender.
Blend (don't blend all the liquid in at first because it's easier to add more liquid to an overly thick soup than it is to thicken up a watery soup).
Salt to taste. Optional: add 1/4 cup cream or half and half
Serve warm with grated cheddar cheese on top.
No comments:
Post a Comment