Potato, Broccoli, and Cheddar Soup

Sharing is caring!

Potato, Broccoli, and Cheddar Soup
Broccoli is used two ways in this kid-friendly dish: it’s simmered until tender for the soup base and roasted for the garnish.Source: Martha Stewart Living, October 2017

TOTAL TIMEPREPSERVINGS

INGREDIENTS

DIRECTIONS

  1. 1. Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.

  2. 2. Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

Like
WP Twitter Auto Publish Powered By : XYZScripts.com
Copy Protected by Chetan's WP-Copyprotect.