Ingredients:
- 1 cup baked potato
- 1 cup broccoli, blanched, chopped
- 1/2 cup parsley
- 1 cup cooking cream
- 2 tbsp all purpose flour
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup vegetable broth
- 2 cloves garlic, minced
- water as needed
- salt and pepper to taste
Directions:
- Process parsley and half of the broccoli in a blender, add water as needed.
- Saute the garlic with olive oil, add butter, continue making roux by adding the flour
- Add vegetable stock and the cream
- Pour the parsley and broccoli mixture into the soup
- Add the potato, half of the broccoli, salt and pepper
- Cook until it's bubbling, add more water if needed until reaching your desire consistency
- Toasted garlic bread or grilled cheese are best to be paired with this soup
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