Potato Broccoli Soup

I'm aching all over and not up to a heavy lunch. Ever had one of those colds that never really become a full blown sneeze-cough-fever-sore throat thingy? It's one of the worst feelings in the world! It just sits there (like my fat cat on my chest) and refuses to go away, leaving you feeling like there's a ton of bricks on your shoulders and the head too big for the neck to support (maybe it is :P). Groan.

Feed a cold and starve a fever ... or is it the other way round? I don't even know what's coming out ... cold? Fever? Whatever.

Liquids. Right then, soup it is.

The great thing about this soup is that the starch in the potatoes thickens the soup naturally without having to add any additional cornflour or thickeners.

INGREDIENTS

2 large-ish Russet potatoes / or any floury potatoes

2 - 3 cups stock (chicken/vegetable)

1 onion, finely diced

1 - 2 tbs butter

Broccoli florets, blanched

fresh grated nutmeg

cayenne pepper

fresh ground black pepper

salt to taste

1/2 cup or more milk / cream

METHOD

Peel the potatoes, boil and mash them up. Put aside.

Melt butter in a pan and saute the chopped onions until it's soft and translucent, not browned.

Add the stock and the mashed potatoes and bring to a boil. Lower heat and simmer until thickened.

Using a hand blender, buzz it a few times until you get a smooth consistency.

Reheat if you prefer your soup scalding hot (like most Chinese, ouch).

Stir in milk or cream.

Season with fresh ground black pepper, fresh ground nutmeg and cayenne pepper.

Toss in a handful of blanched broccoli florets.

Great with some garlic toast or crusty bread.

Aaahhhh ... better than a hot pack.

*Note: If you prefer a bit of bite in your soup, add in one or two boiled and diced waxy potato at the end.