sea salt and freshly ground black pepper to season
Instructions
Add the butter to a medium pot over a medium heat until it begins
to foam.
Add in the onion, garlic and potato and fry gently until the onion is
soft. Add in the broccoli and stir through.
Pour in the stock and bring to the boil. Lower the heat and simmer
for 10 minutes or until the broccoli is tender. You check this by
piercing it with a fork.
Take the pot off the heat and, using a hand blender, blitz until
smooth. Season with sea salt and ground black pepper and stir
through half the cheddar cheese and taste.
Serve the soup in deep bowls with crusty bread and an extra
sprinkling of cheddar cheese.
Originally Submitted
12/26/2012
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