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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Heat the olive oil in a large saute pan over medium heat, then add the onion and saute until lightly golden, about 3 minutes. Stir in the garlic and then the potatoes, along with a generous 1/4 teaspoon of the salt. Saute until the potatoes are just tender, about 5 minutes. Meanwhile, cut the broccoli florets into bite-size pieces. Trim and peel the stems and cut them into bite-size pieces as well. Pour in 1/2 cup of broth to deglaze the pan, turn down the heat to medium-low, and cook until the liquid is reduced by about half. Add the broccoli and the remaining 1/4 teaspoon salt, cover, and cook until the broccoli is bright green and just tender, 3 to 4 minutes. Pour 2 cups of the remaining broth into a blender, add half of the broccoli mixture, and blend until smooth. Pour the mixture into a soup pot, then repeat the process with the remaining 2 cups broth and the remaining vegetables. Stir in the nutmeg. Gently reheat the soup over low heat, then do a FASS check. You may want to add additional salt, a grinding of pepper, and about 1/2 teaspoon of lemon juice. Serve garnished with a sprinkle of the cheese. For even more yum, replace the sauteed garlic with roasted garlic. To roast garlic, preheat the oven to 325F. Cut the top off a head of garlic, place it on a square of parchment paper, and drizzle 1 teaspoon of olive oil over the garlic. Wrap the garlic in the parchment paper and then in a slightly larger piece of aluminum foil. Bake for 45 minutes, until golden brown. The aroma will tell you when its ready. Once the garlic is cool, squeeze the pulp out into a small bowl. Add 1 teaspoon when blending this soup, and refrigerate the remainder in an airtight container for later use. Roasted garlic makes a yummy addition to many savory dishes, especially Roasted Red Roma Tomato Soup (page 69), and Navy Bean and Sun-Dried Tomato Dip (page 131). Store in an airtight container in the refrigerator for 4 days. (per serving) Calories: 155 Total Fat: 5.1g (0.8g saturated, 3