Potato and Roasted Broccoli Soup

(Serves 4)

A friend recently asked me what my favorite thing is to cook. Without hesitation, my answer is soup of any kind. Something about the pot bubbling away on the stove always makes me feel happier and more relaxed. We just returned from an extended trip, and I was feeling out of sorts. We had a ball, but it’s hard to get back to reality in some ways. It also feels good to get back to reality in some ways. To help settle us in to our routine and eating at home again, a pot of soup was just what we needed. This recipe combines two of our favorite things – oven roasted broccoli and potato soup. The crispy broccoli acts like croutons on top and adds texture to the creamy soup.

You Will Need:

• 4 medium russet potatoes
• 3 carrots
• 3 cloves garlic
• About 1 pound broccoli florets
• 1 onion
• 1 quart chicken stock
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons olive oil, plus more for drizzling broccoli
• 2 tablespoons butter
• 3 bay leaves
• 1 ½ tablespoons corn starch
• Kosher salt and black pepper
• About ½ cup freshly grated sharp cheddar cheese, for serving
• Fresh parsley, for serving

Instructions:

Instructions:

• Preheat oven to 400 degrees. Chop the onion. Peel and chop the carrots.
• Melt the butter in the olive oil in a Dutch oven over medium high heat. Add the onion and carrots. Season with salt and pepper and let cook for about 5 minutes.
• Meanwhile, peel and chop the potatoes and mince the garlic.
• Add the garlic to the pot and cook for another 1-2 minutes. Add the potatoes and season again with salt and pepper. Cook for another 5 minutes stirring occasionally.
• Add the chicken stock and bay leaves, raise the heat to bring to a boil, then lower and simmer for about 25 minutes until the potatoes are very soft.
• While the soup simmers, drizzle the broccoli with olive oil, salt and pepper and toss to coat. Once coated, sprinkle the corn starch over and toss again until the corn starch is no longer visible. Spread in a single layer on a sheet pan and roast for 18-20 minutes until the edges are deeply browned.
• While the broccoli roasts and soup simmers, grate the cheese and chop the parsley for topping.
• When the potatoes are tender, remove the bay leaves. Add the milk, cream, and season once more with salt and pepper. Let the milk and cream heat up, just until the soup starts to simmer. Turn off the heat and puree with an immersion blender until smooth.
• Serve the soup topped with cheese, broccoli, and a sprinkle of parsley.