4 Tbl. Butter
2 Tbl Olive Oil
1 large chopped Onion
2 Bay Leaves
3 Sprigs Parsley, chopped finely
Salt and Pepper
1-2 Heads Broccoli, florets and stalks chopped
2 medium chopped potatoes
1 cup vegetable or chicken stock and 1-2 cups Water
Pinch of nutmeg
1-2 Tbl Tamari
Sauté the onion in the butter and olive oil with the bay leaves until the onions are translucent. Remove the bay leaves and add the broccoli, potatoes, water, and stock. Add enough liquid to cover the broccoli, onion, and potato mixture. Cook until tender, about 12-15 minutes. Puree in a blender or with an immersion blender (I love my new immersion blender!) until very smooth. Add the nutmeg, parsley, tamari, salt, and pepper.
** Steam some additional broccoli florets, swiss chard, summer squash, peas to add to the creamed soup. Garnish with scallions immediately before serving.
(Optional: add ¼ cup heavy cream immediately before serving for extra creaminess)