OK. Here's what you need:
1 tb butter
1 tb olive oil
3 cloves garlic
¼ bermuda onion
1 medium potato
1 head broccoli
3 cups chicken stock
½ tsp sea salt
1½ cup milk
1 tb cream cheese
½ tsp dill
Here's what you do:
melt a tablespoon of butter in a large pot
add a tablespoon of olive oil
brown 3 cloves of smashed garlic and about ¼ bermuda onion
peel and chop a medium sized potato - throw it in the pot - stir it about.
chop up a head of brocolli, stem and all, but remove woody bottom. Throw it in the pot.
Let everything brown and soften for 8-10 minutes.
Add 3 cups of good chicken stock
Add ½ teaspoon of sea salt.
Bring to a boil and let simmer over a medium heat for ½ an hour until the potato is soft.
After half an hour, puree GENTLY with an immersion blender. Very splashy.
Add 1½ cups of milk. Stir until combined.
Continue heating, simmering on medium-low. Don't let it boil hard. Just very gentle bubbles.
Add ½ tsp of dried dill, 1 tablespoon of cream cheese, and four quarter-sized slices of lemon peel. Simmer for about 15 more minutes.
Sieve out the lemon peel Season to taste.
It's really yummy and velvety. It took about 50 minutes and it serves 3 or 4. While the soup is simmering you can fix the rest of your meal. We had whole-grain pita with black bean dip, hummus and baba ghanouj. My favourite.
image by Aine at somethingtochewover.blog.com