Ingredients:
2 tbsp olive oil
1 cup finely diced onion
1 small head green garlic, minced
2 cups finely diced Yukon Gold potatoes (or, 2 cups Celeriac, finely diced)
1/2 tsp sea salt
3/4 lb broccoli, florets and peeled stems cut into bite size pieces
4 1/2 cups vegetable stock
Pinch of fresh ground nutmeg
Shredded cheddar cheese, for garnish (optional)
Directions:
1. Heat the olive oil in a large saute pan over medium heat. Add the onion and saute until lightly golden, about 3 minutes. Stir in the green garlic and then the potatoes (or celeriac) along with a generous 1/4 tsp salt. Continue cooking until the potatoes are just tender, about 5 minutes.
2. Pour 1/2 cup of the stock into the pan to de-glaze it, then turn the heat down to medium-low and cook until the liquid is reduced by half. Add the broccoli and remaining salt, cover and cook until broccoli is bright green and just tender, about 3-4 minutes.
3. Pour 2 cups of the remaining stock into a blender, add half the vegetable mixture and blend until smooth. Pour into a soup pot and repeat the process with the remaining stock and vegetable mixture. Add the second batch to the pot along with the nutmeg and stir.
4. Gently reheat the soup over low heat. Check for seasoning and adjust to taste with salt and pepper. Add a 1/2 tsp lemon juice to brighten the soup a little before serving garnished with cheese (optional).
Serves 6