Soup: Broccoli Celery Potato
by Lishka DeVoss

YIELD 4 to 6 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1 tbsp extra virgin olive oil
2 garlic cloves, to taste, minced
1 ounce spinach leaves or baby spinach (1/2 cup, tightly packed)
Salt and freshly ground pepper to taste

BOWL ONE:
1/2 medium onion, chopped
4 stalks celery, diced

BOWL TWO:
6 ounces broccoli crowns, chopped (stems, if using, peeled and diced)
1 pound potato, peeled and diced
4 cups vegetable stock
1 bay leaf
1/4 tsp thyme

TOPPINGS (optional):
drizzle of harissa oil or olive oil
swirl of crème fraiche or plain yogurt
sprinkle of freshly grated Parmesan

PREPARATION

1. Heat oil over medium heat in Dutch Oven, then add BOWL ONE. Cook (stirring) until tender — about 5 to 8 minutes. Do not brown; add salt to prevent this.

2. Add garlic and stir until fragrant — 30 seconds to 1 minute.

3. Add BOWL TWO and bring to a boil; then reduce heat (cover) and simmer 30 minutes.

4. Remove from heat and remove bay leaf. Stir in spinach and let sit for a minute. Add freshly ground pepper, taste and adjust salt.

5. Using a hand blender, purée the soup. Adjust seasoning to taste with salt and pepper.

Serve with TOPPINGS of your choice.

Updated 2020-04-28

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