Well, well, well, Weather. One day you are 100 degrees and the next you are 70. What happened to a gradual change in seasons?! Why did you have to take us all by such surprise? WE’RE COLD!!
So it turns out fall is here. It came very suddenly, and I still haven’t adjusted to the fact that from here on out I will be cold in my summer dresses. So unfortunate!
I don’t like cold, but I do like autumn. Autumn is pumpkins and spiders and hot chocolate and being cozy. Autumn kicks off the holiday season: Harvest Wine Weekend, my birthday (I’ll be 22 in 22 days…oh my goodness!), and Halloween….and these are all very exciting things!
Soup season also officially begins when it gets cold! Although I eat hot soup all year round, it’s officially acceptable when the cold weather rolls in. This Broccoli Potato soup is the easiest soup I have encountered – THREE ingredients! TEN minutes (maybe less!). It’s divine – silky and flavorful. Here we go:
Three-Ingredient Broccoli-Potato Soup
1 Russet potato, peeled
1 cup broccoli stems and florets
chicken broth or water to cover
salt and pepper
Roughly chop potato into chunks. Place in pot and cover with broth or water. Bring to a boil. When you can easily stick a fork in the potato, add the broccoli and cook until tender – you might have to add a bit more broth to cover, but don’t go overboard. At this point, I like to puree my soup with an immersion blender, but it is also good peasant-style (chunky!). Salt and pepper to taste and you’ve got a hearty meal!