Ingredients:

  • 2 lbs broccoli florets and tender stems, chopped
  • 1 lb gold potatoes, peeled and cubed small
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 oz fresh goat cheese, crumbled
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives, finely chopped
  • 1/4 cup toasted sliced almonds

Instructions:

  1. Melt the butter in a large heavy bottomed pot over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant. Note: Do not let the garlic brown or it will taste bitter.
  3. Add the cubed potatoes, broccoli, broth, salt, and pepper to the pot. Bring to a boil, then immediately reduce to a simmer.
  4. Cover and cook for 8–10 minutes until potatoes are fork tender and broccoli remains bright green.
  5. Remove the pot from heat.
  6. Use an immersion blender to blitz the soup until completely smooth.
  7. Stir in the heavy cream and crumbled goat cheese. Whisk vigorously until the mixture is and fully incorporated.
  8. Stir in the lemon juice.
  9. Garnish with fresh chives and toasted sliced almonds before serving.