December 23, 2009

Broccoli and Cheddar Soup


Chopped Broccoli Head
Chopped Carrots
Chopped Celery
Chopped Onion
Chopped Potatoes
1 Chopped Garlic Clove
Chicken Stock
3 tbs. Softened Butter + 3 tbs. Flour mixed
Cheddar Cheese
Heavy Cream
Salt & Pepper to Taste

Heat a heavy Sauce Pan with a few tablespoons of canola oil. Add Carrots, Celery, & Onion - Salt & Pepper. Cook, stirring constantly, until onions are translucent. Boil Broccoli in water for about 5 minutes until tender. Drain and Put in Blender. Add garlic into onion mixture and cook for 1 minute. Pour chicken stock into Carrots, Celery, Onion, and Garlic. Stir and let come to a simmer. Pour half the vegetable and chicken stock mixture into the Blender with the steamed Broccoli. Puree until desired texture.

Pour blended mixture back into the remaining half of vegetables and stock. Add potatoes now. Whisk in Butter/Flour paste. In a separate smaller sauce pan heat Heavy Cream until just warm. First add heavy cream, then cheddar cheese to soup. Season again if necessary. Let soup simmer until potatoes are tender.

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