Every Saturday my Dad would make soup. This is one of my favorite recipes of his. Serves 6
6 tablespoons (3/4 stick) unsalted butter 2 medium onions, minced 2 large potatoes, peeled and diced 1 large bunch broccoli, trimmed and chopped 6 cups chicken stock Salt and freshly ground pepper to taste 1 cup heavy whipping cream ¼ cup golden mustard seeds 1 cup freshly grated Parmesan cheese
1. Melt the butter in a stockpot over medium-high heat. Add the onion and sauté until soft and translucent, about 10 minutes. Stir in the potatoes and broccoli, cover with chicken broth, and season with salt and pepper. 2. Add the cream and stir. Transfer the soup to the bowl of a food processor and puree. Return the soup to the pot and stir in the mustard seeds and Parmesan. (If the soup seems too thick, thin it with some milk.) Reheat the soup if needed and serve hot.
Note: The mustard seed flavor becomes more pronounced as the soup sits, so you may want to make the soup a day or so in advance.