INGREDIENTS (6-8 People):
2 LB / 1 Kilo of Broccoli
2 Liters of Homemade Chicken Stock (write me for recipe if you need one)
1 1/4 Cup of Heavy Cream
6 Pieces of French Bread Toasted/ or whole wheat
1 Cup Grated Cheddar or more
1/2 cup Grated Parmesan
1/4 Raw Onion Blended
Pinch of nut meg
Salt to taste
INSTRUCTIONS:
I made the broth/ stock after deboning a whole chicken we had thrown on the grill the day before. If you would like to have my homemade chicken stock recipe, please write me.
Now....Boil Broc in the homemade chicken broth till tender. Blend together in a food processor/blender/ or hand blender...anything will do as long as your outcome is a smooth puree.
Once Broccoli and broth are blended, add a fresh cut 1/4 of an onion, this will give it a nice kick! Then, add toasted bread to give the puree a bit of "body". You control the texture you like. If you like it thicker, then add more bread. I suggest adding one at a time. If by chance, you make it too thick, add a bit of water or left over chicken broth to thin out. See, not hard at all.
Next incorporate the heavy cream, stir and bring to a simmer. Now add cheeses. I use blocked cheddar and roughly shredded it in the hot soup, Vuala! You are done! Keep in mind the cheddar and Parm are a bit salty, so do not add too much salt to your chicken stock.
To sever this use a bread bowl, a mug, or a deep bowl with a piece of grilled cheese on the side, anything you like really. Cream of Broc and Cheddar soup is so fun, healthy and suitable for the fall, I think everyone should give it a
whirl.
Un abrazo,
Carissa
