Broccoli
Soup
with
Potato
and
Cheddar
-
makes
1
quart
(1.1
L)
1
tbsp
olive
oil
3/4
pound
broccoli,
chopped
1
large
potato,
chopped
1
leek,
chopped
2
shallots,
chopped
2
cups
chicken
stock
1
tsp
dried
thyme
1
tsp
dried
oregano
1/2
tsp
curry
powder
2
tsp
Dijon
mustard
1
cup
milk
1/3
cup
shredded
cheddar
cheese
Heat
oil
in
a
large
heavy-bottom
pot.
Add
broccoli,
potato,
leek,
and
shallots
and
saute,
stirring
frequently,
over
medium-high
heat
for
about
5
minutes.
Add
1
cup
of
stock,
along
with
thyme,
oregano,
and
curry,
then
cover
and
simmer
until
vegetables
are
very
tender
about
30
minutes.
Let
the
soup
cool,
then
pour
it
into
a
food
processor
or
blender
along
with
mustard
and
process
until
it
is
a
smooth
puree.
Pour
the
puree
back
into
the
pot
and
add
remaining
stock,
milk
and
cheese
and
heat
slowly,
stirring
to
blend
well.
When
cheese
has
just
about
melted,
it
is
ready.
Serve
hot.
Submitted By (Miki)
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