2 cups fresh vegetables - broccoli or celery or carrot, etc.
1 potato cut into very small pieces (potato will act as a natural starch)
2 cups vegetable broth (left over from cooking the vegetable)
1 cup chicken stock (you may not need all of it)
2 tbs. butter
1/2 onion chopped
salt and pepper to taste
Cook vegetables as well as potato in 2 cups of water. Be sure the vegetables are cut small. Once cooked remove the vegetables and place them as well as the reserved liquid in a blender.
In the empty pot, melt the butter and braise chopped onion. Once the onion is translucent, add it to vegetable blend and pulse till combined. Add chicken stock a little at a time ( stop if soup looks runny. You want a nice, creamy consistency)and pulse once more. Add salt and pepper to taste.
Return mixture to pot and cook till hot. Serve with croutons and a drop of sour cream. It will look pretty and taste amazing.
© Natala Orobello