Cream of broccoli stew

Clean and cut vegetables. Saute celery, leeks, garlic and parsnips in oil until tender. Add potatoes, peeled and diced quite small. For best results, creamy texture and chowder consistency, use red potatoes as they break down easier. Add broth. Cut broccoli in very small bite sized pieces. Add broccoli. Bring to a boil, add seasonings as desired. Add crushed red pepper flake to taste. With masher, assist potatoes to break down, if desired. Simmer and stir occasionally until consistency/vegetable tenderness is as desired. Turn off heat, add half and half, stir and serve.

Note, the smaller the vegetables/potatoes are cut, the quicker to soup will cook and potatoes turn tender.

Clean and cut vegetables. Saute celery, leeks, garlic and parsnips in oil until tender. Add potatoes, peeled and diced quite small. For best results, creamy texture and chowder consistency, use red potatoes as they break down easier. Add broth. Cut broccoli in very small bite sized pieces. Add broccoli. Bring to a boil, add seasonings as desired. Add crushed red pepper flake to taste. With masher, assist potatoes to break down, if desired. Simmer and stir occasionally until consistency/vegetable tenderness is as desired. Turn off heat, add half and half, stir and serve.

Serving Size: makes 11 1.5 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user AANDAS_MOMMY.