Thickened simply with potatoes, this wholesome green soup is easy and delicious. Plus, any broccoli skeptics will be won over by the velvety richness of its combination of milk and cheese.
Yield: Serves 6
Heat the butter and oil in a soup pot over medium-low heat, and sauté the onion for five or so minutes, until it is translucent.
Add the potatoes, broth, milk, and herbs, bring to a boil over high heat, turn the heat down, and simmer, covered, for 20 minutes, until the potatoes are very tender.
Add the broccoli, and simmer another 5-10 minutes, until the broccoli is tender but still green.
Puree, using a stick blender (or carefully, in batches, in a blender), then stir in the lemon juice and cheese, and add salt and pepper to taste.