Broccoli Chowder Soup

006• 1 ¼ to 1 ½ pounds fresh broccoli or 2 packages (10 ounces each) frozen chopped
• 6 medium to large potatoes, peeled and diced
• 3 medium onions, chopped
• ½ cup chopped fresh parsley
• Water
• 2 cups skim milk
• ½ t dried basil
• Cayenne pepper, to taste

If you are using fresh broccoli, peel the stems, but do not chop. Place the broccoli in a large stockpot with about 1-½ inches of water and cover. Cook over medium heat, until tender crisp, about 10 minutes. Cook frozen broccoli according to package directions. Drain the broccoli, reserve cooking water, and set the broccoli aside to cool. Combine the potatoes with the onions and parsley in a 5-quart container and cover with ½ inch of the reserved water from the cooked broccoli. Add plain water, if needed. Cover with a lid and cook on high setting for 25 minutes. When the broccoli has cooled, cut into large chunks and puree in a blender or food processor with the milk, basil, and cayenne pepper. Add the broccoli mixture to the potato mixture, heat through, and serve.

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