Kids love the creamy texture of this light green soup, and it's a great choice if your kids are vegetable haters. Instant mashed potato powder makes it thick (you can substitute leftover mashed potatoes or a baked potato). Other green vegetables, fresh or frozen, may be substituted in equal measure. The soup is especially nice poured over crusty bread. It keeps well overnight and can be frozen.

Ingredients

• 1 cup water mixed with 1 cup homemade or canned chicken stock
• 1 onion, sliced thin
• 1 10-ounce package frozen broccoli, or 2 1/2 cups fresh broccoli, chopped
• 1 teaspoon salt

• 4 cups milk
• 4 tablespoons instant mashed potato powder
• 3 tablespoons butter
• 1 pinch ground nutmeg

Instructions

1. Heat the stock mixture over medium heat, add the onion, broccoli, and salt, and cook about ten minutes or until tender. Puree half the vegetables with half of the liquid in a blender or processor until smooth, then repeat with the other half (be sure to vent the steam, since processing hot ingredients can cause small explosions). Heat the milk in a large saucepan until bubbles form on the edges. Stir in the remaining ingredients and carefully simmer for three minutes. Stir in the pureed broccoli and onion, taste for seasoning, and ladle into individual bowls. Serves six.

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Find more about:

• Broccoli |
• Chicken Broth |
• Comfort Foods |
• Entrees |
• Milk |
• Onions |
• Potatoes |
• Vegetable Soups

Related Categories:

• Comfort Foods |
• Vegetable Soups |
• All Soups & Stews