Food Recipe of the Day: Broccoli Soup with Potato and Cheddar

Fall is looking in at us and it is nice to come home to a bowl of soup. Good thoughts always come to a bowl of soup, coming home from a hard day at school to the aroma of my Grandmothers soup.

Broccoli Soup with Potato and Cheddar

1 Tbs. olive oil
3/4 Lb. broccoli, chopped
1 leek, chopped
2 shallots, chopped
2 c. chicken stock
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. curry powder
2 tsp. mustard
1 c. milk
1/3 c. shredded cheddar cheese

Heat oil in a large heavy bottom pan. Add broccoli, potato, shallots and saute, stirring frequently over medium heat for about 5 minutes. Add 1 cup of stock, thyme, oregano, curry, cover and simmer until vegetables are tender, about 30 minutes. Stir occasionally. Let soup cool, then pour 1/2 in a blender with mustard and blend until smooth. ( Don”t over process potato will become gummy. ) Pour puree back into pot add remaining stock, milk, cheese and heat slowly, stirring to blend well. When cheese is just about melted it is ready to serve. Bread bowls are good with this recipe.


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