Broccoli and Cheese Soup

A complete recipe is below though I often make this from my freezer “scrap bag”.  Anytime we make fresh brocolini, I freeze the stalks and trimmings.   I use those in place of fresh broccoli, leaving them in to puree.  Last remnants of cheese make a delightful soup as well.  This is a quick 20 minute soup perfect with sandwiches, ladies lunch or a cold day!

INGREDIENTS

  • 3 Tablespoons of olive oil
  • 1 large onion, diced
  • 3 cloves garlic
  • 2 carrot, peeled and chopped
  • 3 cups of broccoli stems
  • 1 cup goat milk
  • 1 cup of broccoli heads, cut into florets
  • 2 cups chicken broth (vegetable broth if you are vegetarian)
  • 1 cup shredded firm goat cheese, plus more for garnish
  • Salt and pepper

Note: cheddar cheese and whole milk can be used if you are not avoiding cow dairy

INSTRUCTIONS

  • Saute onion and carrot for 5 minutes in olive oil
  • Add garlic and saute for 3 minutes
  • Add chicken stock and broccoli stems.  Simmer for 10 minutes until stalks are bright green.
  • Remove stalks and simmer until carrots are soft
  • Puree the broth
  • Return to the pot
  • Add milk and broccoli tops.  Simmer for 10 minutes until bright green.
  • Stir in the grated cheese to finish
  • Enjoy the creamy deliciousness

 

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