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Broccoli-Potato Soup With Fresh Herbs (Veganomicon p.138)
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| 2 T | olive oil |
| 1 | onion, diced |
| 3 cloves | garlic, minced |
| 1/2 t | dried tarragon |
| freshly ground black pepper | |
| 1 t | salt |
| 6 c | vegetable stock |
| 2 lbs | potatoes, peeled and cut into 1/2" chunks |
| 4 cups | chopped broccoli, including stalks |
| 1/2 c | fresh dill, chopped |
| 1/2 c | fresh mint, chopped |
Heat a soup pot over medium heat. Saute the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper and salt and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.
Use an immersion blender to blend about one-third of the soup. Add the fresh dill and mint then let the soup sit for about 10 minutes to let the flavors meld. Serve.
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