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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I like to sprinkle red pepper and put a small swirl of cream on top when I serve it. Ingredients:
1 medium head broccoli |
1 large potato, peeled & cubed |
1 large onion, chopped |
2 tablespoons butter |
2 chicken bouillon cubes |
1 teaspoon cumin |
2 tablespoons flour |
3/4 cup half-and-half |
1 1/2 cups sharp cheddar cheese, grated |
salt and pepper |
Directions:
1. Remove florets from broccoli head.
2. Cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. Set florets aside for later. Chop broccoli stalk into small cubes.
3. Melt butter in a large heavy saucepan.
4. Add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft.
5. Add cumin and flour and cook for 1 minute, stirring constantly.
6. Add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender.
7. Stir in cream and cheese.
8. Season with salt and pepper.
9. Puree the soup in a blender until smooth ( Be Careful if doing this while HOT).
10. Add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets).
11. Taste and season again if necessary.
12. Heat through before serving.
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