I know what you're thinking. Well no, actually I don't. You could just be clicking here and not thinking anything or thinking about how awesome the moguls are in the Olympics. (Seriously. Insane. My knees cry just watching.) But if you're thinking "ew broccoli" or "wait, 'cream of...' I thought she couldn't have cream" have no fear this is a recipe that ignores either obstacle for a yummy, flavorful, creamy soup that is dairy free and also free of most other allergens.
The recipe is actually my mommy's. I altered it just a touch but my alterations are the same ones she makes when she makes it at Christmas so that I can have some along with the rest of the family. (On Christmas, after stockings are opened we all have soup as a snack to get us through opening all the presents!)
- 1 1/2 lbs. fresh broccoli
- 1/2 c. chopped onion
- 2 tbsp. butter I substitute either a dairy-free "butter" or just use olive oil
- 1 c. diced potato I used both yukon gold and red potatoes when I made it today
- 1 c. light cream I use soy milk but you could really skip this step
- 3 1/2 c. chicken broth
- croutons, bacon, cheddar cheese, or any garnish you would enjoy
1. Trim broccoli; separate and cut into short lengths.
2. Parboil broccoli for 5 minutes. Bring water--enough to cover--to a boil; add broccoli and boil for about 5 minutes. Once it begins to soften move broccoli to an ice bath.
3. Saute onion in butter until soft. Again, or just use olive oil or your usual dairy free substitute.
4. Add potato, broth, and salt and pepper to taste. Heat to boil and simmer for 15 minutes.
5. Add broccoli and simmer 5 minutes. I had to add additional broth/water to mine because I barely had enough water to cover the potatoes much less work in the broccoli.
6. Pour soup into blender. Blend until smooth. Be careful with this! Hot liquid in a blender with the lid on can have messy consequences. I opt to use my immersion blender--which personally is my favorite kitchen tool these days. It's so much easier to clean than a blender!
7. Return to pan (if you put it in a blender) and add cream. Once stirred in, garnish however you like and enjoy!! Again I used some soy milk. In my opinion using enough potatoes eliminates the need for any cream/milk. It's plenty creamy without it and I don't feel it adds that much flavor.