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Soup seems to be an infatuation of mine this week, so when I got to the gallery yesterday morning I so excited to be greeted with an immersion blender! I've never given one a shot & my boss had tired of it taking up space in the kitchen so she sent it home with me to test out. Here are the results:
Broccoli Pecan Soup
2 c. broccoli flourettes
6 - 8 yukon gold potatoes, cubed
1 onion, chopped
3 cloves garlic, diced
4 c. chicken or vegetable stock
1/2 c. heavy cream
1 tbsp olive oil
1 tbsp salt
1/2 tbsp ground black pepper
1 tbsp rice vinegar
2 big handfuls of pecans
In a deep soup pot warm the olive oil & saute the onions and garlic until soft. Add broccoli, potatoes, salt, pepper and broth and bring to a simmer. Simmer until veggies are soft then turn the heat off and add the cream and pecans. Blend with an immersion blender (or transfer to a food processor) and blend until smooth. Return to a simmer and add rice vinegar. The vinegar is key, it really highlights the flavor and makes the soup taste bright and fresh.
In a deep soup pot warm the olive oil & saute the onions and garlic until soft. Add broccoli, potatoes, salt, pepper and broth and bring to a simmer. Simmer until veggies are soft then turn the heat off and add the cream and pecans. Blend with an immersion blender (or transfer to a food processor) and blend until smooth. Return to a simmer and add rice vinegar. The vinegar is key, it really highlights the flavor and makes the soup taste bright and fresh.
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