This recipe originally came from our friend Patty’s mother, which we ate during a potluck at my friend Barbara’s apartment. It was a little after Christmas and Barbara’s mom had visited from France. Everyone brought a dish to share and came to meet this famous mother Barbara is always talking about. Well we met her… and she was awesome! Imagine what a typical country French woman would look like, and you have Barbara’s mom: short, petite, fair-skinned, curly, short black hair with very kind eyes and lots of hugs. Patty’s Mom brought this delicious soup and I HAD to have this recipe.
I love making this recipe because I know it is super healthy, low in calories and it smells great while cooking. Sometimes when cooking broccoli, your house can stink and this turns off people’s appetite. That will not happen with this soup. I even got my anti-vegetable father to eat a few bites. 🙂
- 2 tablespoons Butter
- 1 medium Onion, chopped
- 1 large bunch Broccoli (1.5 lbs), cut into florets
- 1 1/2 cups Water
- 1 can condensed Creamy Potato Soup (10.75 oz), (all I had was Cream of Potato)
- 1 1/2 cups of Evaporated Milk or Half & Half
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground White Pepper
- 1/8 teaspoon Ground Nutmeg
Step 1: Melt butter in a large saucepan over medium heat.
Step 2: Sauté onion until tender.
Step 3: Add the water to the saucepan and bring to a boil.
Step 4: Add broccoli florets. Reduce heat and cover. Simmer for 7 minutes or until tender.
Step 5: Transfer 1 1/2 cups of the hot soup, evaporated milk and potato soup to a blender or food processor. Puree until smooth.
(I forgot to add the potato soup, which is why the broccoli is already blended in this picture).
Step 6: Return the puree to the saucepan and reheat if necessary.
Step 7: Add salt, pepper, and nutmeg. Stir until combined.
Step 8: Eat and Enjoy!