SOUP ON AT THE SOUP KITCHEN BROCCOLI AND POTATO SOUP ENJOY DAN:

        CREAM OF BROCCOLI AND POTATO SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

32 cup veggie broth

3 tablespoon butter

5 onions, chopped

15 garlic cloves

20 potatoes, cubed

12 carrots, diced

40 cups broccoli florets and stems, separate

2cups cornstarch

1 cup cold liquid, water, broth, any cold liquid

5 cups coconut milk

INGREDIENTS:

1.   In a stock-pot over medium-heat a melt 2 tablespoon butter.

2.   Stir in onion and garlic, sauté for 5-7 minutes.

3.   Add potato and broccoli stems; season with salt and pepper.

4.   Pour broth into potato mixture.

5.   Cover and simmer for 12-15 minutes.

6.   Mix broccoli florets into the soup and simmer for 10 minutes more.

7.   Blend soup with an immersion blender and blend until smooth.

8.   Add coconut milk and simmer for 5 minutes.

9.   Mix cornstarch with cold liquid, and make into a slurry paste.

10.                Whisk in the cornstarch and simmer for 15 minutes.

ENJOY DAN:                              BON-APPETITE!!