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Broccoli Soup with Potato and Cheddar

14 May

Broccoli is a member of the cabbage family of anticancer vegetables. It is rich in carotene, a nutrient believed to help prevent cancer. One cup of broccoli has 2½ times the RDA for vitamin C. It is one of the best sources of calcium, and it contains no fat. Containing potassium, it helps with keeping your blood pressure healthy. This is a simple, easy soup, delicious and easy. Hope you enjoy it as much as I do.

Ingredients:
1 tablespoon olive oil
¾ pound broccoli, chopped
1 large potato, chopped
1 leek, cleaned and chopped
2 shallots, chopped
2 cups stock of choice
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon curry powder
2 teaspoons Dijon mustard
1 cup milk or milk substitute
1/3 cup cheddar cheese

Directions:
1. Heat oil in a large heavy-bottom pot. Add broccoli, potato, leek, and shallots and sauté, stirring frequently, over medium-high heat for about 5 minutes.
2. Add 1 cup stock along with thyme, oregano, and curry, then cover and simmer until vegetables are very tender, about 30 minutes. Stir occasionally.
3. Let the soup cool, then pour it into a food processor blender along with the mustard and process until it is a smooth puree (don’t over process or the potato will become gummy).
4. Pour the puree back into the pot and add the remaining stock, milk, and cheese and heat slowly, stirring to blend well. When the cheese has just melted, it’s ready to serve hot.

Makes about 1 quart

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