Velvety Potato and Broccoli Bisque Recipe

Ingredients
<br>- 3 (8 ounce) russet potatoes
<br>- 2 cloves garlic
<br>- 1 serrano pepper
<br>- 6 cups fat-skimmed chicken broth or vegetable broth
<br>- 1 pound broccoli
<br>- 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
<br>- Reduced-fat sour cream or plain nonfat yogurt (optional)
<br><p></p>Directions
<br>step 1: Peel potatoes and cut into 1/2-inch cubes. Peel and mince or press garlic. Rinse chili; stem, seed (if desired, for less heat), and thinly slice.
<br>step 2: In a 3- to 4-quart pan over high heat, combine potatoes, garlic, chili, and broth. Cover pan and bring to a boil. Reduce heat and simmer 10 minutes.
<br>step 3: Meanwhile, rinse and coarsely chop broccoli. Add to broth mixture and return to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes and broccoli are tender when pierced, about 5 minutes longer.
<br>step 4: In a blender, puree soup in batches. Return to pan. Add fish sauce to taste. Stir often over high heat until steaming.
<br>step 5: Ladle into soup bowls. Garnish with dollops of sour cream.
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Ingredients
- 3 (8 ounce) russet potatoes
- 2 cloves garlic
- 1 serrano pepper
- 6 cups fat-skimmed chicken broth or vegetable broth
- 1 pound broccoli
- 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
- Reduced-fat sour cream or plain nonfat yogurt (optional)

Directions
step 1: Peel potatoes and cut into 1/2-inch cubes. Peel and mince or press garlic. Rinse chili; stem, seed (if desired, for less heat), and thinly slice.
step 2: In a 3- to 4-quart pan over high heat, combine potatoes, garlic, chili, and broth. Cover pan and bring to a boil. Reduce heat and simmer 10 minutes.
step 3: Meanwhile, rinse and coarsely chop broccoli. Add to broth mixture and return to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes and broccoli are tender when pierced, about 5 minutes longer.
step 4: In a blender, puree soup in batches. Return to pan. Add fish sauce to taste. Stir often over high heat until steaming.
step 5: Ladle into soup bowls. Garnish with dollops of sour cream.

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