Wednesday, December 1, 2010

Easy Broccoli and Cheese Soup

1 tablespoon olive oil
1 large yellow onion, diced (about 1 cup)
2 medium cloves garlic (about 1 teaspoon)
1 teaspoon curry power
1 teaspoon cumin
1 quart chicken stock
1medium bunch broccoli florets, chopped
¼ cup all purpose flour
2 cups cream
2 cups grated extra sharp cheddar cheese
Salt and freshly ground pepper

Heat the olive oil in a pot over medium high heat.

Add the onions and cook until soft, about 5 minutes

Add the garlic, curry powder and cumin. Cook for two minutes more.

Pour the stock into the pan. Add the broccoli. Reduce the heat to medium and cook until the broccoli is tender, about 10 minutes.

Whisk the flour into the cream until smooth. Pour this mixture into the pot. Cook until the soup begins to thicken, stirring constantly, about 5 minutes.

Add the cheese and stir until melted.

Pour half of the soup into a blender or food processor. Pulse until smooth. Add this mixture back to the soup. Season with salt and pepper.

1 comment:

Sam N. said...

I just made this soup and it's a little too powerful with the cumin and curry powder. I would suggest cutting the spices in half or cutting out the cumin completely, because it was more like a broccoli chili.

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