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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