Broccoli Soup With Potato And Cheddar Recipe
Ingredients:
- 1 tbsp olive oil
- 3/4 pound broccoli, chopped
- 1 large potato, chopped
- 1 leek, chopped
- 2 shallots, chopped
- 2 cups chicken stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp curry powder
- 2 tsp Dijon mustard
- 1 cup milk
- 1/3 cup shredded cheddar cheese
Directions:
- Heat oil in a large heavy-bottom pot. Add broccoli, potato, leek, and shallots and saute, stirring frequently, over medium-high heat for about 5 minutes.
- Add 1 cup of stock, along with thyme, oregano, and curry, then cover and simmer until vegetables are very tender about 30 minutes.
- Let the soup cool, then pour it into a food processor or blender along with mustard and process until it is a smooth puree.
- Pour the puree back into the pot and add remaining stock, milk and cheese and heat slowly, stirring to blend well. When cheese has just about melted, it is ready.
- Serve hot.