Broccoli and White Bean Soup

1 bunch broccoli (3 stems)
1 can (15.5 oz.) cannellini beans, drained and rinsed
4 cups chicken stock
2 garlice cloves, peeled
1 tsp. dried thyme
4 teaspoons butter
1 cup heavy cream
Salt & Pepper

Peel the broccoli stems to remove the tough outer layer. Cut the broccoli, stems and all, into small pieces and place in a soup pot.

Add all ingredients except butter, cream, salt, and pepper, cover pot, and bring to a boil over high heat. Turn heat down to medium and continue to cook until broccoli is easily pierced with a fork, about 15 minutes.

Remove from heat and using a stick blender, puree until the soup is a smooth as you like. (If you don't have a stick blender, transfer hot soup to a blender jar in batches and puree. Be sure to cover the blender jar lid with a towel before turning on the blender so you don't get splashed with hot soup!)

Stir in the butter, 1 teaspoon at a time, then add the cream and stir. Add salt and pepper to taste.

Options:
Use more broccoli if you like!
Use vegetable broth or even water for a vegetarian version.
Use less liquid for a thicker soup.
Add shredded cheddar cheese before pureeing and/or top soup with cheese when serving.
Omit the beans if you don't want the extra fiber and nutrition. :-)
Add some ground cayenne pepper or your favorite hot sauce for a little heat.
Change the thyme to other herbs or seasonings like sweet curry for an Indian flair or Italian seasoning or another blend that you like.

Serves: 8