Going to great lengths to follow recovery instructions carefully, I’m keeping things smooth and liquid with minimal chewing for the time being. This soup is incredibly easy and really tasty. Also, my appreciation for the immersion blender is at an all-time high.
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 medium-sized heads of broccoli, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 5 stalks celery, chopped
- 1 russet potato, chopped
- 1 Tbsp herbs de Provence
- 6 cups broth (chicken or vegetable)
- kosher salt
- black pepper
- sour cream and hard cheese for garnish
In a dutch oven over medium heat, sauté onion and celery in olive oil and butter until soft and translucent (about ten minutes). Add garlic and herbs de Provence and sauté until fragrant (about 1 minute). Add broccoli, potato and stock and bring to a simmer. Cover and cook until vegetables are tender (25 – 30 minutes).
Season with salt and pepper to taste and blend with an immersion blender (or in a regular blender) until smooth. Place soup into bowls.
Thin sour cream with milk or half and half and drizzle over soup. Add some shaved hard cheese (parmesan, asiago, pecorino, etc.) and some cracked black pepper and serve hot.
For those who are able to chew, this soup is great with a dark bread.