Broccoli and cheese soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| 2 | Onions | |
| 6 | mediums | Potatoes |
| 1 | pint | Water/stock |
| 2 | Heads of broccoli | |
| 8 | ounces | Cheddar cheese - mature cheddar is good; add more cheeses if you want it only improves it |
| Salt; peper, herbs and spices | ||
Directions
>From: maryb@... (Mary Branscombe) Source: Originally from BBC Good Food magazine but somewhat adapted heat oil, soften 2 onions and 6 medium potatoes.
When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy.
Cook for about 20 minutes at a fast simmer.
Add another head of broccoli in florets, simmer for another ⅔ minutes.
Remove from pan while new broccoli is still crunchy and liquidise.
Add about 8 ounces grated mature cheddar to the serving dish and stir until it melts - top with lots of freshly ground pepper. Serve with fresh brown bread. ]]]]]]
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998