Tuesday, October 04, 2011

Creamy Potato Broccoli Soup (no dairy and no oil)

Today's cooking experiment avoiding meat, dairy, and oil:

Creamy Potato Broccoli Soup

You won't miss the cow's milk, butter, cheese or bacon!

2 cups broccoli
3 baked potatoes (Whenever you make some, cook a few extra for soup the next day.)
1 onion
1 cup soy or almond milk
pinch salt
garlic pepper (as much as you like)

Clean and chop the broccoli into smallish pieces. Use a small paring knife to remove the woody skin from the stem and be sure to chop off the bottom inch or so, which can often be tough. Steam broccoli in a small amount of water for 4–5 minutes.

Skin the potatoes and dice into small pieces. 

Saute the onion in a dry cast iron or stainless steel pot. Once the edges start to brown, deglaze* the pan with a few tablespoons of water.

Add two of the potatoes to the pan. Stir up with the onion.

Slowly add the milk, just a little at a time.

Use an immersion (stick) blender** to whip the potatoes, milk, and onions into a thick paste.

Add salt and garlic pepper.

Drain the broccoli and add it to the pan, reserving about 1/4 cup of the pieces to add later.

Continue to blend, adding water until the soup reaches a light, creamy consistency.

Add the remaining potato and the broccoli pieces and heat.
Serve immediately with some toasted whole grain, no oil bread.

*Deglaze:  After sauteeing, add liquid (usually water or wine) to the browned bits in a hot pan to create a sauce.

**I use a Cuisinart immersion blender for creaming soups. You can also add the ingredients to a food processor or stand blender.

1 comment:

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