Thursday, October 6, 2011

Recipe of the Week!

Broccoli-Cheddar Soup

Olive Oil
1 medium yellow onion, chopped
2 cups chicken broth
2 cups half and half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
3 cups chopped broccoli florets
1/3 pound shedded sharp cheddar
salt and pepper

Heat olive oil. Add onion and cook until softened. Add chicken broth, half and half, potatoes, bay leaf, and 2 cups water, one tsp. salt, and one tsp. pepper and bring to a boil. Lower heat and let simmer until potatoes are soft. Meanwhile steam broccoli in microwave. Once the potatoes are tender, remove the bay leaf and transfer soup to a blender. Blend until smooth. Return the soup to the stovetop. Thin with water if necessary. Stir in broccoli and seat with salt and pepper. Add cheese and stir until melted. Serve soup topped with croutons.

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