Tuesday, January 29, 2008

Red Potato and Broccoli Soup

If you're missing some teeth, or otherwise have a sore mouth, soft foods become something you seek after. As a part of the “soft foods” series I'm doing, I am going to present a recipe for a soup I made last Sunday night. I like doing soups or roasts on Sundays because they require very little work. I just have to plan ahead for the time.

I used red potatoes for this soup simply because that’s what I had on hand. It will be just as delicious with russet potatoes.

4 -5 medium red potatoes
1 medium head of broccoli
1 small yellow onion
2 cloves garlic, pressed
1 / 4 cup white wine
6 cups of chicken stock or water (if you want to make this vegetarian style)
3 / 4 cup plain yogurt
1 Tablespoon dried parsley
1 teaspoon salt
1 / 2 teaspoon pepper
1 / 2 teaspoon ground nutmeg
1 Tablespoon light cooking oil


1.Wash all vegetables and rough chop them. Leave the skins on the potatoes, or peel them if you prefer.
2.Over medium heat, in a large pot, heat the oil. Add the onions and garlic and cook until the garlic just starts to brown and the onions soften.
3.Add the broccoli and potatoes
4.Add the wine (use water, if you prefer) and stir. Add the parsley, salt, pepper and nutmeg. Reduce the heat to medium-low and let simmer for ten minutes, stirring occasionally.
5.Add the water, stir, and bring to boiling.
6.Reduce heat to a simmer and cook until the potatoes are cooked through and soft, about 40 minutes.
7.Using a hand-held blender, puree the mixture until smooth. If you left the potato peels on, you'll be left with nice red bits that add some texture to the soup.
8.Add the yogurt and blend again, until all is smooth and creamy. Add additional salt, pepper, or nutmeg as desired.

Serve with buttered bread.

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