I know you're thinking "Another soup? Come'on Arica switch it up".
But with this weather...
I can't help but want to cook soup, soup and more soup. I'm sure glad I decided on soup for dinner this week because this recipe is a first for me and boy is it YUMMY!
Makes 4 Servings
3 garlic cloves
1/2 yellow onion
1 large potato, peeled and chopped
1/2 tbs tarragon
4 cups of vegetable or chicken broth
1/2 cup of cream
pinch of salt
3 broccoli crowns, cut into small florets (1 set aside separated)
3 carrots, peeled and chopped
Heat 1 tbs of olive oil in a large pot to medium heat. Add in the onion, garlic, tarragon and potato and 2/3 of the broccoli, cook until onions are translucent. Next add in the broth, cover and cook on med/high for 20 minutes or until potatoes are soft enough to puree. Add in a pinch of salt and pepper then puree the soup. After the soup is smooth add in the cream, carrots and the rest of the broccoli, cover and cook on med/low for 10 minutes or until vegetables are soft.
Serve with cheddar cheese and chives. Enjoy!!!
Place all of the ingredients (except the cream, carrots & 1/3 of broccoli) in a crockpot on high for 2 hours or low for 4-6. Puree the soup then add in the cream, carrots and 1/3 of broccoli. Cover and continue to cook on med/low for another 15 minutes or until carrots are tender.