Sign Up | Login | En Español

Ingredients

4 oz Grated mature cheddar cheese
1 tsp Worcestershire sauce
1 Onion, chopped
1 tbsp Lemon juice
2 oz Butter
2lb Broccoli
1 Lge potato, peeled and chopped
2 1/2 Pts vegetable stock
4 Fl oz single cream
Salt & pepper

Preparation

Remove the tough stems and leaves from the broccoli. Cut off the stalks, peel and cut into 1 inch pieces. Break the florets into very small pieces and set aside.

Melt the butter in a large saucepan. Add the onion and broccoli stalks and cook, covered, for 5 minutes over a moderate heat. Stir often.

Add the reserved broccoli florets, potato and stock to the pan. Bring to a boil and cook, partially covered for 25 minutes, or until all the vegetables are soft.

Using a blender or food processor, puree the mixture in batches until smooth, transferring each batch to a clean saucepan. Add the cream, lemon juice and Worcestershire sauce to the pan. Simmer for 3-5 minutes, but do not allow to boil or the soup will curdle.

Just before serving, stir in the grated cheese.

Cook's Notes

Serve with crusty bread.

Nutrition Information