Tuesday has become official soup night at our house, right after Monday official quiche night. It's just so gratifying to blend this and that together into something hearty and warming and delicious. Not to mention that, served as dinner with a chunk of homemade whole wheat sourdough bread and salad, it REALLY stretches a dollar. This one from September's Everyday Food is tasty. Especially if you use homemade chicken stock...
Cream of Broccoli Soup
1 tablespoon olive oil
1 medium onion, diced
coarse salt and ground pepper
30 oz chicken broth or stock
1 large head broccoli, trimmed, stalks peeled
1 medium baking potato, finely chopped
1/2 cup heavy cream
juice from 2 lemons
Heat oil over medium-high in large saucepan. Add onion, cook until soft. Add broth, broccoli, potato, and 2 cups water, season generously with salt. Boil, reduce heat, and simmer until broccoli and potato are just tender. Working in batches, puree soup in blender and return to pot. Stir in cream and lemon juice, season with salt and pepper.