Broccoli, potato and cheddar soup
About this recipe
A thick, velvety soup made with tender broccoli, potatoes and rich, melted mature cheddar.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 510kcal |
| Protein | 17g |
| Carbohydrates | 26g |
| of which sugars | 6.5g |
| Fat | 37g |
| Salt | 4.8g |
Ingredients
75 gr
1/4 head
3/4 clove
130 gr
1 tsp
40 gr
1/2 tsp
1/2 tsp
1/2 tsp
1/4 tbsp
40 ml
180 ml
3 gr
How to Prepare
Cooking Methods
Cooking Equipments
Heat 1 tsp Butter and 1/4 tbsp Olive oil extra virgin in a large pot over medium heat (160°C / 320°F).
Add 1/4 head Onions and sauté for 3 to 4 minutes until soft and translucent, without letting it brown.
Stir in 3/4 clove Garlic and 75 gr Potatoes for about 1 minute to coat them in the fat.
Dissolve 3 gr Vegetable Broth in 180 ml Water and bring to a boil. Reduce the heat and simmer for about 10 minutes until the potatoes start to soften.
Add 130 gr Broccoli and cook for 6 to 7 minutes until tender but still bright green.
Remove from the heat and blend with a hand blender until completely smooth.
Return to low heat (90°C / 194°F), add 40 ml Dairy Cooking Cream and gradually stir in 32 gr Cheddar cheese until completely melted.
Season with 1/2 tsp Table salt, 1/2 tsp Black Pepper - Powder and 1/2 tsp Ground Nutmeg, stirring well.
Ladle the hot soup into bowls and garnish with the remaining 8 gr Cheddar cheese and 1/4 tsp Black Pepper - Powder.
