Food and prop styling by Goldie Stern
Photography by Sruly Rosenberg

Although this recipe may seem a bit different, don’t be scared off from trying it. It’s creamy and filling, and the corn adds a delicious flavor that pairs really well with broccoli. In fact, I sent a pot of this over to a neighbor who was recovering from surgery, and her family enjoyed it down to the last drop!

SERVES 8–10

• 1 large onion, diced
• 1 Tbsp butter
• 4 cups water
• 3 Tbsp pareve chicken soup mix
• 1 large potato, peeled and diced
• 1 24-oz (680 g) bag frozen chopped broccoli
• 1 16-oz (450-g) can whole corn kernels, drained and divided
• 1 tsp salt
• 1 cup milk
• 1 24-oz (680-g) bag frozen broccoli florets, defrosted
• freshly ground black pepper, for seasoning

In a large pot, sauté onion in butter until soft and slightly golden. Add water, soup mix, potato, chopped broccoli, half the corn (about 3/4 cup), and salt. Bring to a boil and then lower the heat so that soup is simmering. Cook for about 40–45 minutes, or until vegetables are soft.

Add milk and blend soup with an immersion blender until smooth and creamy. Add remaining 3/4 cup corn kernels and broccoli florets. Break some of the larger florets into smaller pieces. Bring soup back to a boil and cook for an additional 12–15 minutes, or until broccoli begins to soften. Season with freshly ground black pepper.

(Originally featured in Family Table, Issue 750)