Still in catch-up mode – 10 years of recipes to put back onto the site. This is an oldie and a goodie. It can be made using cooked brussel sprouts as well. The cheese thickens the soup and makes it so smooth.
INGREDIENTS:
- 25g butter
- 1 onion, chopped
- Sprig of tarragon, chopped
- 2 large potatoes, peeled and grated
- Salt and pepper
- 1.75 litres of stock
- 700g broccoli, cooked
- 175g grated cheese, cheddar or similar
- 1 tbsp chopped parsley (could substitute chive flowers, or other herb garnish)
METHOD:
- Melt the butter and fry the onion until soft, 5 minutes at least
- Add the tarragon, potatoes, salt and pepper, mix and add enough stock to cover the ingredients.
- Bring to the boil and then simmer for 10 minutes.
- Add the cooked broccoli and the rest of the stock. Bring the soup back to the boil, and then use a soup blender to liquidise, until it is completely smooth.
- Stir in the grated cheese and herbs, and heat through without boiling, before serving.