Wednesday, November 20, 2013
Broccoli, potato and cheddar soup
2 overcooked broccoli heads and stems
1 Tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 russet potatoes, peeled and diced
1 carton chicken stock (about 900 mL)
2 bay leaves
1 parmesan rind
1 Tbsp herbes de Provence
a pinch of nutmeg
1 cup cheddar cheese
salt and pepper
Pour a glug of olive oil into a stock pot on medium heat. When the oil is hot, add the onions and saute for three minutes. Add the garlic and saute for another few minutes. Add the herbes de Provence and stir to combine.
Add the diced potatoes, chicken stock, bay leaves and parmesan rind. Bring to a boil, then turn down the heat and simmer, covered, for about 20 minutes or until the potatoes are cooked.
Remove the bay leaves and the parmesan rind. Add the broccoli pieces and top up with water if needed. Add the nutmeg, and salt and pepper. Bring to a boil again just to heat up the broccoli. Then take off the heat. Blend the soup with an immersion blender until smooth (make sure the bay leaves are removed!).
Stir in the cheddar cheese until it melts. Serve.
Canadian Living has a nice suggestion for an accompaniment: spicy cheddar triangles. (It's below their broccoli soup recipe). I must try that sometime.