2 Tbsp. olive oil
3 shallots, thinly sliced
2 garlic cloves, roughly chopped
1/2 tsp. sea salt
Black pepper, to taste
1 medium potato, peeled and diced into 1/4-inch pieces
1 lb. broccoli florets
1 Tbsp. chopped fresh thyme
4 cups vegetable stock
Sprig fresh thyme for garnish
• In a medium saucepan, heat the oil over medium heat. Add the shallots and garlic and cook for 5 minutes, stirring frequently. Season with the salt and pepper.
• Add the potatoes, broccoli, thyme, and stock and bring to a boil. Simmer, uncovered, for 15 minutes.
• Purée in a blender until smooth. Return to the pan and reheat, adjusting the seasonings if needed.
• Garnish with a sprig of fresh thyme.
Makes 4 to 6 servings