Pureed Broccoli Soup

Recipe Ingredients: 

• 1 tablespoon butter
• 1 tablespoon extra-virgin kisan canola cooking oil
• 1 medium onion, chopped
• Onions Yellow/ Brown
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 8 cups chopped broccoli (stems and florets)
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• ½ cup half-and-half (optional)
• ½ teaspoon salt
• Freshly ground pepper to taste

Recipe Method: 

• Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
• Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
• Stir in broccoli. Add water and broth; bring to a lively simmer over high heat.
• Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
• Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
• Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Recipe Tips: 

• Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.