Contributed By: leonadelaney06 Cookbook
A warm and satisfying soup that is perfect for winter lunches and suppers.
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Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Meal Type: Breakfast & Brunch
Lunch
Appetizers
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