Elegant Broccoli Bisque - cooking recipe

Ingredients

3 potatoes, chopped (medium-smallish sized ones, peel only if desired- you really don't need to)
2 cups water or 2 cups vegetable stock
1 medium onion, chopped
4 cups broccoli, cut into florets, including some stem (or 2 cups each broccoli and cauliflower)
2 teaspoons dried tarragon leaves
1 1/2 cups soymilk (low-fat works well)
1 1/2 tablespoons almond butter
1 tablespoon tahini
1 1/2 tablespoons Dijon mustard
1/2 cup water or 1/2 cup vegetable stock
1/4 teaspoon sea salt
1/4 - 1/2 teaspoon white pepper

Preparation

In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.