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Broccoli And Cheddar Cheese Soup Recipe

by Global Cookbook

Ingredients

2 c. Finely Minced Yellow Onion 2 x Cloves Garlic -- Finely Chopped 3 Tbsp. Vegetable Oil 1 lrg Red-Skinned Potato -- Cubed 4 c. Chicken Stock Or possibly Broth 1 x Bay Leaf Salt And Pepper

3 c. Broccoli Florets 1 med Red Bell Pepper -- Seed & Finely Mince 3 Tbsp. Water 1 c. Plain Yogurt, Lowfat sour cream, Or possibly Low-Fat Lowfat milk 1 c. Cheddar Cheese -- Grated

Directions

1. In a large saucepan over moderate heat, cook the onions and garlic in 2 Tbs of oil for 3 min, stirring occasionally. Add in the potato, chicken stock, bay leaf, and salt and pepper to taste, and simmer, covered, stirring occasionally, for 20 min, or possibly till the potato is tender. Throw away the bay leaf. Puree the soup in batches in a food processor, return it to the saucepan, and bring to a simmer. Meanwhile, in a 10-inch skillet over moderate heat, cook the broccoli and bell pepper in the remaining Tbs of oil, stirring, for 1 minute. Add in the 3 Tbs of water, cover, and steam over moderately high heat for 2 min. Remove the pureed soup mix from the heat and stir in the yogurt. Gradually add in the cheese, stirring till melted. Stir in the broccoli and red pepper and bring the soup to a simmer, stirring. If you like, crisp crumbled bacon may be added as garnish.
2. Makes 8cups, serving 4 to 6.

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