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Although this recipe may seem a bit different, don’t be afraid to try it. It’s creamy and filling, and the corn adds a delicious flavor that pairs really well with broccoli. In fact, I sent a pot of it over to a neighbor who was recovering from surgery, and her family enjoyed it down to the last drop!
1 large onion, diced
1 tablespoon butter
4 cups water
3 tablespoons parve chicken soup mix
1 large potato, peeled and diced
1 (24-oz./680-g.) bag frozen chopped broccoli
1 (16-oz./450-g.) can whole corn kernels, drained and divided
1 teaspoon salt
1 cup milk
1 (24-oz./680-g.) bag Beleaf Frozen Broccoli Florets, defrosted
freshly ground Gefen Black Pepper, to taste
In a large pot, sauté onion in butter until soft and slightly golden.
Add water, soup mix, potato, chopped broccoli, half the corn (about 3/4 cup), and salt. Bring to a boil and then lower the heat to a simmer. Cook for about 40 to 45 minutes, or until vegetables are soft.
Add milk and blend soup with an immersion blender until smooth and creamy. Add remaining 3/4 cup corn kernels and broccoli florets. Break some of the larger florets into smaller pieces.
Bring soup back to a boil and cook for an additional 12 to 15 minutes, or until broccoli begins to soften. Season with freshly ground black pepper.
Food and Prop Styling by Goldie Stern
Photography by Sruly Rosenberg
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I LOVE this soup. I’ve made it many times and it is my go-to after a fast. I use frozen corn and it is delicious.
It tastes good, but you can not blend it properly, because there remain pieces ‘plastic’ of the corn! Very unappetizing!