Fresh And Creamy Broccoli-Cheese Soup

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Fresh And Creamy Broccoli-Cheese Soup

 

3/4 pound broccoli, florets cut off and reserved, stems lightly peeled and

chopped, woody end discarded

2 tablespoons olive oil

1 onion, chopped

1 celery stalk with leaves, chopped

1/2 to 1 hot pepper, jalapeno, cherry, or serrano

4 cups vegetable stock

1 potato, peeled, diced

1/4 cup chopped parsley

salt to taste

freshly ground black pepper to taste

1 brick of Cheddar cheese for grating

 

In a large saucepan, saute the onion, broccoli stems, celery, and hot pepper in

the olive oil over low heat -- sweating them until the onion is transparent.

Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce

heat and simmer for about 20 minutes, until the vegetables are tender. Puree,

solids first, in a blender -- then return to the pot.

When you're 5 or so minutes away from serving, bring the pureed soup to a boil,

stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return

the soup and florets to the blender and lightly pulse until the florets are

nicely chunked and distributed throughout.

Ladle into soup bowls or flat soup plates and grate the cheese in long, thick

strips over each serving. Serve immediately.

Serves 2.