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– 1 lb Broccoli (about 1 large crown) – 1.5 lbs Cauliflower (1 large crown) – 1 lb Potatoes (Golden or Yukon work best) – 1 yellow Onion – 6 cups chicken stock or vegetable stock (the stock should be just below the level of broccoli and cauliflower in the pot - careful not to add too much liquid) – 1 teaspoon salt – – Olive Oil (about 1 tbsp for sautéeing the onions, another drizzle at the end for presentation)
1. Wash the broccoli and separate into florets. Discard the base of the stalk. 2. Peel the potatoes and chop into large chunks. 3. Peel and chop the onion into large pieces. This is your "Mise en place" or preparation.
1. Wash the broccoli and separate into florets. Discard the base of the stalk. 2. Peel the potatoes and chop into large chunks. 3. Peel and chop the onion into large pieces. This is your "Mise en place" or preparation.
1. Allow to simmer for 25 minutes until the potatoes are soft and break apart easily. 2. Mix well with an immersion blender until the soup is very well blended and smooth (likely 5 minutes - longer than you think you need to!)
1. Adjust the liquid if needed. If your soup is too thick, add ½ cup of hot water. Be careful to add only a little bit of water at a time and blend between each addition of water to make sure the consistency is as you like it!
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