Bistro Broccoli Chowder

Posted by on Jan 2, 2012

Bistro Broccoli Chowder

Makes six servings.


  • 1 medium-size onion, diced small
  • 1-2 tsp olive oil
  • 4 cloves garlic
  • 1 tsp dried rosemary
  • several pinches of freshly ground black pepper
  • 1/2 tsp salt
  • 1 pound Yukon Gold potatoes, cut into 1/2 inch chunks (no need to peel)
  • 1/2 pound parsnips, peeled and cut into slightly less then 1/2 inch chunks
  • 5 cups chopped broccoli, the stalks chopped into thin slices, the tops cut into small florets
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk


  1. Preheat a 4-quart pot over medium heat. Saute the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, rosemary, pepper and salt and cook for a minute more.
  2. Pour in the vegetable broth and add the potatoes and parsnips. Cover and bring to a boil. Once boiling, lower heat and let simmer for 10 minutes.
  3. Add the broccoli and cook for 20 more minutes.
  4. Add the almond milk and heat through.
  5. Use an immersion blender to blend about half the soup, keeping it a bit chunky. If you do not have an immersion blender (get one!), then transfer about half the soup to a blender and puree, then add it back to the soup. If you’re using a blender, be careful not to let the steam build up while you blend.
  6. Taste for salt and seasoning, and serve.

Recipe from Isa Chandra Moskowitz’s Appetite for Reduction.


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