Modified recipe. Original recipe by Canadian Living.
I know soup is not really a summer food, but it's great for a cold rainy days like the ones we've been having recently. This soup is deliciously creamy though there isn't even any cream in it! I added the croutons for a bit of crunchy texture and it complements the soup quite nicely.
What you'll need
1 tbsp Butter
1 Onion, chopped
2 Cloves garlic, minced
1 Potato, peeled and diced
1/4 tsp each Salt, pepper and dried thyme
4 cups Vegetable stock (or chicken stock)
3 cups Broccoli
1. Chop the broccoli. I hate wasting food, so I try and use the stalks too. Simply peel and slice them.
2. Melt the butter in a saucepan over medium heat. Add the onion, garlic, potato, salt, pepper, thyme and broccoli stalks. Fry until onion is softened, about 4 minutes.
3. Add the stock and bring to a boil. Reduce heat, cover and simmer until the potato is tender, about 10 minutes.
4. Add the broccoli and simmer for another 5 minutes.
5. Transfer to a blender or food processor and puree until smooth.
6. Dish into bowls and top with croutons. To make your own, simply melt some butter in a pan over medium heat (as much or as little as you prefer), chop up some day old bread, add it to the pan and sprinkle with seasoning salt. Be sure to toss the croutons occasionally. Fry until golden brown.