Autumnal Soups: Part 2
Here’s another simple soup we have enjoyed this fall.
To make this a complete meal, cut up some cheese & bread to serve alongside the soup.
1 T. butter
1 T. olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 t. chopped fresh thyme
8 C. chopped broccoli
4 C. chicken or vegetable broth
2 C. water
1/2 C. half-and-half (or milk)
1/2 t. salt
Freshly ground pepper, to taste
Cheddar cheese, preferably strong
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4-6 minutes. Add garlic and thyme; cook for about 10 seconds. Stir in broccoli, broth and water. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes. Cool slightly. Now, if you want to, you may puree the soup in a blender. (Personally, I don’t recommend doing this. It takes too much time and makes a great big mess. I prefer to use a hand-held immersion blender. Or, you can just mash it up with a potato masher, depending on what you and your family prefer.)
Garnish with cheddar cheese, if you like.