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Creamy Broccoli Soup

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Course: Soup
Author: Vidya Srinivasan

Ingredients

  • Broccoli - 1 big cut into florets
  • Onion - 1/2 roughly chopped
  • Garlic - 1
  • Potato - 1 small peeled and cut into small chunks
  • Water - 2 cups
  • Butter - 2 tsp
  • Olive oil - 1 tsp
  • black pepper - to taste
  • Kosher Salt - as needed
  • Heavy whipping cream - 3 tbsp
  • Cheese - 3 tbsp

Instructions

  • Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
  • Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan
  • Transfer the puree to the same pan containing vegetable stock, mix well. Add salt and pepper. Cook in low heat. Add cheese and cream, cook in low heat till the cheese melts, switch off and enjoy the warm soup
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