When my husband tasted this, I asked him what kind of soup he thought it was, without telling him it was a Pesach lab test. He answered, “Split pea?” I make a very thick and rich split-pea soup, so I took it as a compliment. This soup has a filling, deep flavor without feeling heavy. Since it’s blended, it’s very hard to detect the broccoli.
Make this soup during the day, so you can attend to it. Put everything in the slow cooker on high for four hours. Remove bay leaf.
Blend with a hand blender. Return bay leaf to the slow cooker. Cook on low for another three hours or until ready to serve or freeze.
If you’re making it overnight, just leave it on low, and then remove the bay leaf in the morning and blend.
Cook an additional hour after that.