Creamy Broccoli Soup with mint and thyme

Broccoli florets cooked in vegetable broth is combined with milk, and onion sauteed in butter and mildly flavored by mint and thyme to create this rich creamy soup..This is a recipe I noted down from Food Networ a long time ago.The change I made was that I omitted the cheese in the recipe and added few mint leaves to add a minty fresh flavor to the soup..The soup tastes heavenly when accompanied my fresh breadsticks..

Here goes the recipe..

Ingredients (Serves two)

2 tablespoons unsalted butter or olive oil  1 medium onion, sliced  1 clove garlic, minced 1 medium sized potato, peeled and diced  Pinch dried thyme leaves Mint few leaves washed and chopped 1/2 teaspoon kosher salt, plus more as needed  3 cups Vegetable broth, can be replaced by water  Broccoli florets 3 cups  2 to 4 tablespoons cream or half-and-half, optional  Freshly ground black pepper  Optional toppings: shaved Parmesan, shredded cheddar

Directions

Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, mint, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes. 

Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper. 

Garnish with fresh mint leaves..Serve with optional toppings and warm breadsticks..

Sending this to Weekend Herb Blogging started by Kalyn and hosted this week by Srivalli

Sending this to AWED American hosted by Dhivya