3 medium brown russet potatoes
1-1/2 pound fresh broccoli
3-1/2 cups fat free, low sodium chicken broth
5 cloves garlic
1 teaspoon oil
Salt to taste
Optional: Pepper to taste, 1/2 cup grated Parmesan cheese for garnish
Bring a large pot of water to a boil.
Meanwhile, quarter the potatoes, leaving skin on, and add them to the pot of boiling water. Cook for 20 to 25 minutes, or until potatoes are very soft.
Meanwhile, remove any tough ends from the broccoli. Chop the broccoli into bite sized pieces and steam for 5 to 7 minutes, using a steamer insert that can go in the large pot of potatoes. Peel and mince the garlic, and heat the oil in a small pan on medium heat. Gently saute the garlic for 3 to 4 minutes, until soft and light brown.
Drain the potatoes. Blend the potatoes and broccoli with the chicken broth in a blender, working in batches since the blender will not be large enough for all ingredients at the same time. Once done, pour the puree into a large pot and reheat, adding salt and pepper. Serve garnished with Parmesan cheese.
Recipe makes 6 to 8 servings.
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