Things with only a few ingredients are the best, particularly when those ingredients are pretty good for you. This is the kind of soup that you put in the fridge and then look forward to eating when you get home because you know that it will be warm, creamy, and therefore sweetly comforting.
Is goat cheese a better choice than your standard cream? Tastewise, I'm going to say that it is, though that's a matter of opinion. Regarding digestion, I've mentioned before that many of the lactose-intolerant of the world have an easier time with goat products because of their higher levels of acidity (which, may I add, also brings a nice dimension to the soup), so there's another reason. I'm not really buying the whole goat cheese/health food thing, because it's still a dairy product and most of us would do well to get our calcium from the same place the goats get it (plants), but that doesn't make it un-delicious. Enjoy!
Prep Time: 10 Minutes Cooking Time: 20 Minutes Yield: 4-5 Servings Ingredients: 1 Tbsp Olive Oil 1 Large Onion, chopped 1 Russet Potato, peeled and chopped into bite-size pieces 1 Quart Vegetable Stock 2 Heads of Broccoli, chopped 2 oz. Soft Goat Cheese, broken into pieces Sea Salt and Pepper
In a large pan, heat oil over medium-low heat and add onion. Cook for about 5-7 minutes or until softened. Season with sea salt and black pepper, add potato and toss to coat. Add vegetable stock and raise heat to bring to a simmer. Turn heat to low, cover and let simmer for 15 minutes or until potato is soft. Stir in broccoli pieces and bring back to a simmer for another 5 minutes. While still hot, transfer about 2/3 of the soup to a food processor or blender, add goat cheese, and blend until smooth. Stir back into the soup until well combined. Season again with sea salt and lots of black pepper. Serve.