Elegant Broccoli Bisque

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 potatoes, chopped (medium-smallish sized ones, peel only if desired- you really don't need to)
• 2 cups water or 2 cups vegetable stock
• 1 medium onion, chopped
• 4 cups broccoli, cut into florets, including some stem (or 2 cups each broccoli and cauliflower)
• 2 teaspoons dried tarragon leaves
• 1 1/2 cups soymilk (low-fat works well)
• 1 1/2 tablespoons almond butter
• 1 tablespoon tahini
• 1 1/2 tablespoons dijon mustard
• 1/2 cup water or 1/2 cup vegetable stock
• 1/4 teaspoon sea salt
• 1/4-1/2 teaspoon pepper

Recipe

• 1 in a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (note: if using frozen broccoli, wait 5-10 minutes before adding it.) bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
• 2 combine the milk, almond butter, tahini, mustard and stir together well. set aside.
• 3 transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
• 4 return the soup to the pot. pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. stir in the salt and pepper, to taste.
• 5 reheat over medium-low, for five minutes or so. serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.