Cream of Broccoli Soup

Soup season has officially begun.

Since broccoli is abundant and inexpensive right now, what better way to kick off soup season than by making a huge pot of Cream of Broccoli? This soup is a snap to prepare. Plus, it's so rich and filling that it's a meal in itself. The hint of nutmeg infuses this potage with a subtle, earthy sweetness.

Cream of Broccoli Soup
2 T olive oil
2 large onions, chopped
3 garlic cloves, sliced
1 tsp salt
2 heads of broccoli, chopped
1 bay leaf
2 cups of soy creamer [Use soy or rice milk if you are less inclined toward decadence]
2 cups vegetable stock
Pinch nutmeg
Fresh ground pepper
3 T nutritional yeast
Best quality extra-virgin olive oil and fresh herbs, for finishing

Serves 6

Heat oil in a large soup pot over medium low. Saute the onion and garlic until translucent, about 5 minutes. Sprinkle salt over onions and garlic.
Toss in broccoli. Saute for 5 or so minutes, until the color intensifies.
Add remaining ingredients. Bring to a boil, then lower to a simmer and cook covered, for 20-3o minutes, or until broccoli is soft.
Skim off any foam and remove bay leaf. Carefully puree, either using a blender or immersion blender. Make sure all broccoli is totally pulverized.
Finish each dish with a drizzle of olive oil and a snippet of fresh herbs [basil, thyme, etc] if desired.

http://urbanvegan.net/2009/10/easy-cream-of-broccoli-soup.html