Broc Soup

This winter I’ve gone a little crazy for Broccoli Soup. Broccoli has always been my favourite veg and this soup is a winner.

I’ve been making this weekly, using the easy recipe from 101cookbooks.com with a couple of modifications below.

2 tablespoons olive oil
3 shallots, chopped
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
3 cloves garlic, finely chopped
3 1/2 cups light, good-tasting vegetable broth
1-2 large head of broccoli (400gms), cut into small florets

2/3 cup freshly grated aged Cheddar, plus more for topping
3 teaspoons whole grain mustard, to taste
smoked paprika, more olive oil

Melt the butter (or olive oil) in a large saucepan over medium-high heat. Stir in the shallots, onion, and a big pinch of salt (I prefer celery salt). Saute for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 – 4 minutes.

Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit a a time). Now add more water or broth if you feel the need to thin out the soup at all. Taste and add more salt if needed.

Serve with the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.

Serves 4 – 6.

Prep time: 15 min – Cook time: 20 min

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Comments
2 Responses to “Broc Soup”
  1. jazziefizzle says:

    YUMMM! I have a big post of this on the stove 🙂

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