Broccoli Chowder

¼ c butter

1 medium-sized onion, finely chopped

1 clove garlic, finely chopped

2 medium-sized potatoes, peeled and diced

1 quart homemade vegetable broth (see below)

1 tsp dried thyme

¾ tsp salt

½ tsp black pepper

1 bunch broccoli, broken into tiny florets

Melt butter in heavy pot and sauté onion and garlic till tender but not browned. 

Add potatoes and sauté for 4 minutes longer.

Add broth, thyme, salt and pepper, and bring to boil, cover and simmer 15 minutes or until potatoes are tender.

Add broccoli, cover, and cook for 7 minutes or until florets are barely tender.

Vegetable Broth

½ c vegetable oil

4 carrots, diced

4 celery stalks, diced

3 large onions, chopped

6 medium-sized potatoes, diced

3 turnips, diced

3 cups parings from scrubbed carrots, potatoes, turnips, parsnips if available

3 quarts water

2 bay leaves, crumbled

1 tb salt

½ tsp pepper

small bunch parsley

Heat oil in large heavy pot and sauté vegetables for 20 minutes, stirring often.

Add remaining ingredients, bring to boil, covered partially, and simmer for 2 hours.

When cooled, put through fine sieve or run through blender. 

Cool, chill and freeze in pints or quarts. 

Makes about 5 quarts.

* recipes from The Natural Foods Cookbook