≡   Categories
Velvet Vegetable Soup

1 cup onions chopped
1 each carrots chopped
1 stalk celery diced
2 tablespoons olive oil
1 large russet potatoes scrubbed, and diced
1 head broccoli florets
3 cups stock vegetable or chicken
1 x black pepper
1/2 teaspoon thyme
1 x salt


Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown.) Add potatoes and broccoli. Add chicken stock, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30 to 45 minutes. Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Return soup mixture and bring to simmer again for a few minutes, stirring occassionally. Season with salt and black pepper to taste. Serve hot.

Source: recipeland.com