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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another great recipe from the Chicago Trib, my favorite weekly source of recipes. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1/8 teaspoon ground red pepper (cayenne) |
1 lb broccoli, chopped,including stems |
2 (14 ounce) cans chicken broth |
1/4 cup shredded sharp cheddar cheese |
1/4 cup shredded smoked gouda cheese |
1 ounce soft goat cheese |
Directions:
1. Heat oil in a Dutch oven or large saucepan over medium-high heat.
2. Stir in onion and red pepper; cook until onion is golden, about 6 minutes.
3. Add broccoli and chicken broth to pan; cook until broccoli is tender, about 12 minutes.
4. Puree soup in a blender or food processor (or hand-held'boat motor') in small batches; return soup to pot over low heat.
5. Stir in cheese until melted and smooth, about 2 minutes.
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