I developed this soup many years ago and often make it when the weather is cold out. It starts out by boiling some finely-diced potatoes, carrots, shallots, and the trimmed, peeled, and chopped stems of broccoli together until soft. This mixture is then pureed in a blender (or processor), and returned to the stove with some milk and a small portion of heavy cream. Bring another saucepan of water to a boil and quickly blanch small florets of broccoli until tender and add to the overall soup just before serving.

This dish is certainly filling and the only accompaniment I need is a bit of bread. The cornbread muffins I suggest are enriched with other great flavors to compliment the meal and will be used later in the week in an unusual dressing recipe that I have developed. So stay tuned!

Eddie’s cream of broccoli soup thickened with pureed potatoes, carrots, and shallots, enriched with milk and cream
Cornbread muffins studded with sauteed red peppers, and cheddar and pepperjack

Poached prunes with walnut cookies