Green like the season, this soup is a surprising, low-fat delight that was adapted from a similarly delicious but fattening version. Armed with a few basic ingredients and your blender, you can transform the humble potato and the unassuming broccoli from everyday staples into an elegant, sophisticated soup. Note: it is very green!
Ingredients
1 lb Fresh Broccoli (organic if available)
4 Potatoes
12 - 15 Cloves of Garlic
6 Cups (3 Cans) of Chicken Broth (Corinne recommends Health Valley Fat Free Chicken Stock)
1 Tablespoon Olive Oil
Pinch of Hot Pepper
Salt (to taste)
Preparation
In a medium sized pot, saute whole garlic cloves in olive oil until lightly toasted. Throw in chopped broccoli, cubed potatoes, chicken broth, salt, and hot pepper. Cook about 25 minutes until the potatoes are very soft. Remove from the stove, and pour contents into your blender. (Note: only fill the blender about half way up. Cover the blender, but remove the plug on the cover and instead cover with a dish towel. This prevents the cover from blowing off, as can happen when blending hot liquids) Puree and remove. Repeat until all the soup has been pureed. Return the pureed soup to the pot and cook for another 20 - 25 minutes.
Serving Suggestions
Serve the soup as a first course, topped with fresh, chopped red bell pepper. If you've been good, treat yourself to some of your favorite grated cheese as well. As for wine, a good Chardonnay or Sauvignon Blanc make an excellent accompaniment. Enjoy!