1/3 cup of canola oil
8-10 heads (1/2 case) broccoli
2 Tablespoons dried dill
1 Tablespoon basil
2-3 qts. whole milk
salt & pepper
Peel and chop onions. Sauté in canola oil.
Peel and remove bad spots from potatoes. Dice. When onions are cooked to translucency, add potatoes.
Peel broccoli stems and trim the florets. Put florets aside. Dice the most tender parts of the stem. Add the diced broccoli stem to the sautéeing potatoes, and onions. Add basil and dill.
Add water to amply cover the contents of the pot. Stirring occasionally to keep from burning, bring to a boil.
Bring 2/3 pot of water to a boil. Add broccoli florets to water, briefly, to blanch. Drain.
Pour a half quart of milk into blender. Fill the blender 2/3 full with soup ingredients. Cover blender and turn on at low speed. Blend for about 20-30 seconds, then shut off. Run blender at high speed until soup is smooth. Add blanched florets. Salt and pepper to taste.
back to "recipes"