Broccoli and Potato Soup

3 T olive oil
3 onions, chopped
2 garlic cloves, chopped
6 C chicken stock
2 large potatoes, peeled and grated
1 head broccoli, stems cut in chunks
pinch nutmeg
1 C cheddar cheese, grated
  • Heat oil in large stock pot
  • Sautee onions until softened
  • Add garlic and sautee a minute longer
  • Add stock, potatoes and stems
  • Season with salt and pepper and simmer until potato breaks down
  • Add nutmeg, florets and cheese
  • Simmer until florets are tender
  • Puree before serving

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