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Ingredients |
1 tbsp olive oil
3/4 pound broccoli, chopped
1 large potato, chopped
1 leek, chopped
2 shallots, chopped
2 cups chicken stock
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp curry powder
2 tsp Dijon mustard
1 cup milk
1/3 cup shredded cheddar cheese
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Method:
1. Heat oil in a large heavy-bottom pot. Add
broccoli, potato, leek, and shallots and saute, stirring frequently, over
medium-high heat for about 5 minutes.
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2. Add 1 cup of stock, along with thyme,
oregano, and curry, then cover and simmer until vegetables are very tender
about 30 minutes.
3. Let the soup cool, then pour it into a food processor or blender
along with mustard and process until it is a smooth puree.
4. Pour the puree back into the pot and add remaining stock, milk
and cheese and heat slowly, stirring to blend well. When cheese has just
about melted, it is ready.
5. Serve hot.
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