Heat oil on medium heat in a soup pot. Gently sauté
onion, garlic and celery for 3-4 minutes, until
onion is softened.
Add potato and chopped broccoli, followed by the
broth and milk. Bring to a boil, then reduce heat,
cover and simmer for 20 minutes, until vegetables
are tender.
Allow soup to cool slightly, then blend until
smooth. Return soup to pot and heat gently until
ready to serve.
Add sour cream, chives, and cheese and sprinkle with
pepper.
Serve with warm crusty, buttery French bread.
Serving
Suggestions
Drink more wine
Originally Submitted
6/6/2011
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