Wednesday, July 14, 2010
Broccoli Cheddar Soup
A lot of soup lately. I'm an odd bird; I like soup in hot weather. A big pot of soup doesn't take long to make and it lasts a few days, which means I don't have to cook as often when it's nice & warm outside.
1/2 tbsp olive oil
1/2 cup celery, chopped fine
1 large onion, chopped fine
sea salt & fresh cracked pepper to taste
2 cups chopped nugget potatoes (6-8 small)
1 bay leaf
1/4 tsp dried oregano
4 cups vegetable broth
2 heads broccoli, cut into pieces
1/3 cup sharp cheddar cheese, shredded
1. Heat the olive oil in a saucepan over medium heat. Add the celery and onion. Season lightly with salt and pepper and cook for 10 minutes.
2. Add chopped potato, bay leaf, oregano and broth. Bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. Add the broccoli and simmer until just tender, about 5 to 7 minutes.
3. Remove the bay leaf and puree the soup using an immersion blender. Add more salt and pepper if needed. Serve the piping hot soup in bowls, sprinkled with a tablespoon or more of cheddar cheese. Toss in a couple croûtons too!