Broccoli Soup
Yield
4 - 6 ServingsPrep
25 minCook
10 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | cups |
broccoli florets
chopped |
|
| 1 | medium |
onions
diced |
|
| ¼ | teaspoon |
sage
rubbed |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | large |
russet potatoes
diced |
*
|
| 4 | cups |
chicken broth
defatted |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and white pepper
to taste |
* |
| ½ | cup |
heavy whipping cream
(35%) |
|
| 6 | teaspoons |
cheddar cheese
shredded |
|
| 1 | package |
pie shell (9 inch)
frozen, puff |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1.4 | l |
broccoli florets
chopped |
|
| 1 | medium |
onions
diced |
|
| 1.3 | ml |
sage
rubbed |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | large |
russet potatoes
diced |
*
|
| 946 | ml |
chicken broth
defatted |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and white pepper
to taste |
* |
| 118 | ml |
heavy whipping cream
(35%) |
|
| 3E+1 | ml |
cheddar cheese
shredded |
|
| 1 | package |
pie shell (9 inch)
frozen, puff |
|
Directions
In a large saucepan saut? in oil, over medium heat, broccoli, onion, sage and garlic. Add potato, chicken stock, bay leaf, salt and pepper.
Bring to a boil, reduce heat and simmer for approximately 20 minutes or until potato is fully cooked.
Pur?e in a food processor and return to heat. Adjust seasoning and add cream. Simmer gently. Do not boil.
Preheat oven to 425?F. Place hot soup in individual serving bowls and add a bit of Stilton.
Cover with the puff pastry which has been rolled out, make sure it does not touch the soup. Brush the top of the pastry with an egg wash (egg and water mixed).
Bake at 425?F 10 minutes. Watch carefully so it doesn't burn.
