Broccoli and Cheddar Soup
Show Nutrition Info
Amount Per Serving
- Fat 13.9 g
- Cholesterol 38.9 mg
- Sodium 267.0 mg
- Potassium305.3 mg
- Carbohydrate 15.9 g
For the filling
- 2cups Broccoli cut into florets
- 3cups Water or vegetable stock
- 1Onion chopped
- 1Small diced potato
- 1 tbsp D’Lecta unsalted butter
- 1cup D’lecta cow milk
- 1cup Grated D’Lecta cheddar cheese
- Salt to taste
- Generous pinch Pepper
- A handful Toasted Bread croutons
Blanch the broccoli florets in boiling water for 2 minutes and then rinse under cold water.
Heat the butter in a saucepan and add the chopped onions and potatoes to it.
Sauté for 3-4 minutes until translucent.
Add the water and milk and bring to a boil.
Simmer for 10 minutes until the potatoes are cooked.
Meanwhile blend the broccoli in a mixer until coarsely ground.
Once the potatoes are cooked, strain the soup reserving the liquid.
Blend the pulp into a smooth puree.
Now mix together the reserved liquid, the puree and the ground broccoli.
Bring the soup to a simmer and then add the cheddar cheese.
Mix well, taste for seasoning and serve hot topped with toasted bread croutons.