Creamy but without the addition of cream, this healthful soup is made with a base of potatoes: buttery-tasting Yukon gold, my favourite. Mushrooms add a woodsy, earthy flavour, and the broccoli contributes green notes. Some broth, some herbs, a little grated cheese, and in about half an hour, soup's on! A delicious soup, a "make you happy" kind of soup.
I pureed the ingredients until they reached a smooth consistency. Leaving them chunky would have been good too, but maybe next time. This time I was in the mood for smooth textures. Too many sharp edges in my hurried life, therefore I was yearning for a bowl of nourishing soup, some warm and comforting soup to smooth, albeit temporarily, life's sharp edges. I chopped, sauteed and boiled, breathed in the aroma of the broth, and anticipated my first serving of hot, thick, smooth soup.
Eat this soup when it's really hot. That's when the flavours are at their best. And crunch on some crackers when you're between spoonfuls. Slurping is optional.
4 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped
5 Yukon gold potatoes, peeled and cut into chunks
1 pound mushrooms, sliced
2 heads of broccoli, cut into florets
6 cups vegetable broth
salt and pepper to taste
½ cup grated Pecorino Romano cheese
1 bay leaf
about 10 sprigs of parsley
about 10 sprigs of parsley
1 tablespoon fresh thyme leaves
For the garnish, to be prepared while the soup is cooking:
Save a few sliced mushrooms and some broccoli florets. Have some chives on hand. Chop them up.
The mushrooms should be sauteed and the broccoli can be boiled, but it needs to be blanched so that it can retain its green colour.
Directions:
In a large pot heat the olive oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli, mushrooms and potatoes. Stir and cook for another 5 minutes.
Add the broth, salt, and pepper, bay leaf, parsley, and thyme.
Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about to 20 minutes.
Using an immersion blender puree the soup.
Stir in half the cheese and mix well. Serve garnished with chopped chives, sliced mushrooms, tiny broccoli florets and the rest of the grated cheese.
