I really find dwelling on the weather tiresome at times. This is not one of those times! We've had rain, rain and more rain. Along with the rain, the wind whipped down from the north (at least that's my weather report) and chilled us to the bone. Heeding my mother's long-time advice of not planting outside before Mother's Day, I waited, putting out pots of newly started herbs last week only to drag them into the house and garage at night. The porch furniture is out but not us!
Warm weather will come! In the meantime, this mid-May bowl of broccoli soup hit the spot! If you are still chilled, I hope you'll prepare yourself a bowl.
Broccoli, about 1 pound, separated into florets with stems peeled and rough chopped
1 medium potato, peeled and cut into 1 inch pieces
1 medium onion, peeled and cut into 1 inch pieces
2 cloves garlic, peeled and cut in half
1 quart of good chicken or vegetable stock (I used chicken)
Salt and Pepper
Half and Half, about 1/4 cup
Put all ingredients, except salt, pepper and half and half, into a large pot, bring to a slight boil. Lower heat, cover and simmer until the vegetables are soft. Salt and pepper to taste. Puree with an immersion blender (or regular blender/food processor). If you have an immersion blender (I don't know what I did without one), you can puree it right in the pot and cleanup is a breeze! Add half and half to taste.