Summary
| Yield | |
|---|---|
| Prep Time | 1 hours |
| Recipes | Soups and Stews |
| Seasons | Winter |
Description
Ingredients
- 2 big heads of broccoli
- half a sweet onion, sliced
- 6c chicken stock or broth
- 16 oz. sharp cheddar, grated
- qt cup cream, optional
- 2 big heads of broccoli
- half a sweet onion, sliced
- 6c chicken stock or broth
- 16 oz. sharp cheddar, grated
- qt cup cream, optional
Instructions
Roughly chop the broccoli floret into bite sized pieces, and peel and chop the stems. In a large pot combine the broccoli, onion, and chicken stock. Bring to a boil, reduce heat and simmer until the broccoli stems are tender.
With a slotted spoon, remove the broccoli stems, onion, and half the floret pieces to the blender and puree. Return to pot.
Add the cheese, a handful at a time and stir until well blended. Taste and season with salt and pepper.
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