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Home Recipes
Lunch

Potato, Broccoli, and Cheddar Soup

This 35-minute broccoli soup spotlights everyone's favorite cruciferous vegetable. Broccoli is cooked two ways for its star turn: simmered until tender for the base and roasted for the garnish. Potatoes add a creamy texture and cheddar cheese brings it all together (some goes in the soup and some is saved for the garnish). It's a kid-friendly dish that's also vegetarian—and sure to be much requested.

Ingredients :

    2 tablespoons extra-virgin olive oil, plus more for drizzling
    2 large shallots, halved and thinly sliced (¼ cup)
    3 large cloves garlic, minced (2 tablespoons)
    2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
    3 small Yukon Gold potatoes, peeled and chopped (1 ½ cups) Kosher salt and freshly ground pepper
    2 packed cups grated white cheddar (from an 8-ounce block)
    1 tablespoon fresh lemon juice, plus grated zest for serving
    4 slices (each ½ inch thick) rustic Italian bread

Direction :

    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.
    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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