This is a pureed soup, and might just be a way your kids will learn to like broccoli. (I said, “might.”) It’s subtly sweet, packed with flavor, and is so quick and easy it will be done in about 30 minutes. I say, make it tonight!
Ingredients:
- Olive oil for the pan
- 1 cup roughly chopped brown onion
- 1 teaspoon finely minced garlic
- 1/2 teaspoon yellow, ground mustard
- 1/2 teaspoon paprika
- 1 cup peeled and roughly chopped Russet potato
- About 5 cups roughly chopped broccoli
- About 5 cups vegetable broth or stock
- 2 tablespoons Mascarpone
Preparation:
Serves 6
Total Prep and Cooking Time: 30 minutes
Coat a large stock pot with olive oil and place over medium heat. Add the onion and garlic and cook until the onions are soft, about 5 minutes. Stir in the ground mustard and paprika, and cook until it’s aromatic, about 30 seconds.
Add the potato and the broccoli and cook for about 5 minutes. Pour in the stock or broth and bring to a boil. Cover the pot, reduce the heat to a low simmer and cook for about 15 minutes, just until he potatoes and broccoli are very tender.
Use an immersion or standing blender to puree the soup. (Please note that if you use a standing blender for hot liquids, you have to hold down the lid very, very firmly! If you don’t do this, the hot liquid, the vibration, and the steam will force the lid off! Also, use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending. If this makes you at all nervous, let the soup cool to room temperature, and then blend.)
Stir in the Mascarpone and season the soup generously with salt and pepper.
An additional note:
If you want to make this a vegan soup, simply omit the Mascarpone!
