Broccoli and cheese soup

Broccoli and cheese soup


Prep time:

Cook time:

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Yield:

INGREDIENTS

1 kg of broccoli (fresh or frozen)

1/2 leek or 1 yellow onion

10 g butter for frying

About 600-800 ml water

2 dices vegetable broth

200 ml cream (optional fat content)

1.5 Tbsp. corn starch

150 g grated cheese (preferably cheddar cheese)

Salt & pepper

DIRECTIONS

1. Chop the onions and chop the broccoli into pieces.


2. In a pan, heat butter and fry the onion until it gets some colour. Add the broccoli and cook some more.


3. To the pan, add water. Start with 600 ml and then add up to 200 ml more, it needed but add with care, as you don’t want the soup too thin. Crumble the stock cubes into the pan, and dissolve. Let simmer, covered, for 20-30 minutes.


4. Mix the soup with a hand blender. The soup should not be completely smooth.


5. Mix corn starch with a little water in a bowl. Add to the soup while stirring. Bring the soup to a boil and let simmer for 5 min.


6. Add cream and let simmer for another 10 min. Add the grated cheese, stir until the cheese melts. Season with salt and pepper and serve with bread.

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