Elegant Broccoli Bisque

• 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

1. 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.
2. Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
3. 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.
4. 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.
5. Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.

potatoes, water, onion, broccoli, tarragon, soymilk, almond butter, tahini, mustard, water, salt, white pepper

Taken from www.food.com/recipe/elegant-broccoli-bisque-293909 (may not work)