Broccoli Garden Soup
A garden vegetable soup of chopped broccoli, sweet potatoes, celery, onion and garlic simmered in chicken broth and served over chopped watercress.
5 cups milk
6 cups peeled and chopped sweet potatoes
6 cups chicken or vegetable broth - divided use
2 onions, chopped
4 garlic cloves, crushed
1 tablespoon olive oil
1 cup chopped celery
3 cups chopped broccoli
1/2 teaspoon ground black pepper
2 cups chopped watercress
- In large kettle over medium heat, simmer chopped sweet potatoes, covered, in 2 cups chicken broth for 10 minutes, or until soft. Remove sweet potatoes to a a food processor or blender and purée until smooth. Set aside.
- In the same large kettle over medium-high heat, sauté chopped onions and crushed garlic cloves in olive oil until the onions are translucent and starting to brown.
- To the onion mixture add chopped celery; cook for a few minutes then add chopped broccoli and 4 cups chicken broth. Simmer, covered, for 8 minutes. Stir in the sweet potato purée. Add pepper. Top each portion with chopped watercress.
Makes 6 servings.