We call this Shrek Soup... what else would something green be called in this house?! When I first read the recipe I thought simple enough, should be good. But as I was making it, I was worried it wouldn't have enough flavor. Especially since I knew I'd be omitting the mint. I don't eat toothpaste in my soup. But it surprised me, the tarragon and dill really pulled through and everyone liked it. Success!
1 medium-size onion, cut into 1/4-inch dice
3 garlic cloves, minced
1/2 teaspoon dried tarragon
several pinches of freshly ground black pepper
1 teaspoon salt
6 cups vegetable stock
2 pounds potatoes, peeled and cut into 1/2-inch chunks
4 cups broccoli (including the stalks: chop them into thin slices, and the tops into small florets)
1/4 cup chopped fresh dill
Heat a soup pot over medium heat. Steam-fry the onion in water for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt, and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.
Use and immersion blender to blend about one-third of the soup; we like to keep it chunky with lots of whole potato chunks. Puree and then add it back to the rest of the soup.
Add the fresh dill
and mint, then let the soup sit for about 10 minutes to let the flavors melt and to cool down. Serve!