Broccoli Cheese (Swiss) Soup - Rachael Ray |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Please note: This recipe calls for 10 oz small yellow-fleshed potatoes (like Yukon Gold or similar). FYI, this is approx. 2 small potatoes. (It was difficult to write this out in the recipe, so i just decided to note it here. ) This is a nice, filling soup that is easy to make. When I made this, I subbed about half the water with leftover chicken broth. However, I'm sure it tastes just as good (w/out the broth). This is part of a two-for recipe, which originally included a recipe for Ham-and-Swiss Toasts (for serving alongside) for a complete meal idea. Recipe source: Rachael Ray magazine. Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, chopped |
salt and pepper |
10 ounces yukon gold potatoes, peeled and finely chopped |
1 bunch broccoli, chopped into 1/2 in. pieces (approx. 1 1/4 lbs) |
3 1/2 cups water |
2 cups shredded swiss cheese (1/2 lb approx) |
1/2 cup heavy cream |
toasted walnuts (optional garnish) |
Directions:
1. In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
2. Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
3. Add broccoli and cover and cook until just tender (about 7 minutes).
4. Puree half the soup in the blender. Add back to the other half in pan/pot.
5. Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
6. Recommended toppings: toasted walnuts (optional).
7. If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.
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