Monday, May 17, 2010

BROCCOLI & CHEESE SOUP



2 cups diced red potatoes
2 cups chipped broccoli, plus 1 1/2 cups steamed broccoli florets
1 cup chopped onion
1 chopped carrot
3 garlic cloves
1 1/2 teaspoons salt
4 cups water
1 1/2 cups shredded cheddar cheese
3/4 cups milk
1/4 teaspoon dill
1/4 teaspoon dry mustard
pepper to taste
3/4 cup buttermilk

1. In a large stock pot, bring potatoes, chopped broccoli, onion, carrot, garlic, salt and water to a boil. Reduce and simmer for 15 minutes.

2. Cool for 10 minutes, then puree the mixture in a blender. Return it to the pot and warm over medium heat, stirring constantly.

3. Add the cheese, milk, dill, dry mustard and pepper, and stir until the cheese is melted.

4. Just before serving, add the steamed broccoli florets and buttermilk.

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