- 2 bunches broccoli
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cups vegetable stock
- 1 russet potato, peeled, cut into 1” pieces
- Kosher salt and freshly ground black pepper
Directions
- Remove and discard tough lower stalk of each broccoli.
- Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside
- Heat oil in a medium heavy pot over medium heat.
- Add onion and sweat until soft and translucent, about 10 minutes.
- Add stock and potato and bring to a boil.
- Reduce heat and simmer until potato is almost tender, about 12 minutes.
- Stir in chopped florets.
- Simmer until potato and broccoli are very tender, about 10 minutes.
- Remove soup from heat and purée in a blender until smooth.
- Season to taste with salt and pepper. Serve hot with crusty bread.