This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup was simply wonderful.....
|Broccoli and Cheddar Soup.|
adapted from, Ivy Manning as published in the Oregonian Newspaper
makes 4 servings
2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced
1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
6 c frozen cauliflower, broccoli, carrot mix
1 ( 15-16 oz) Cannelloni beans
1 1/2-2 c cooked white beans of your choice
4 c chicken bone broth OR (you can also use vegetable stock) stock
1 t thyme leaves, finely crumbled
few grinds of pepper
1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated
Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.
Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.
Puree with a stick blender, add cheese and mustard and stir until cheese is melted.
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