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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Made this soup up today as I wanted to make a broccoli soup that avoided the usual roux thickener. It is so delicious that my family has asked me to make another pot tomorrow! The spices add a 'barely-there' subtleness. If you like your soup more heartily-spiced, just add more. Ingredients:
8 cups water |
2 vegetables or 2 chicken stock cubes |
2 celery ribs, chopped |
2 carrots, chopped (approximately 2 cups) |
2 potatoes, chopped (approximately 2 cups) |
1 onion, chopped (approximately 1 cup) |
1 1/2 lbs broccoli florets (i used frozen) |
1 teaspoon madras curry powder |
1/2 teaspoon dried ginger |
salt and pepper, to taste |
1 cup half-and-half |
1 1/2 cups grated cheddar cheese |
Directions:
1. Place all the ingredients from the water through to the ginger in a saucepan. Bring to the boil and cook until all the vegetables are tender. Adjust salt and pepper to taste.
2. Puree the soup in a blender and return to pot. Add half and half and the cheese and stir until the cheese has melted into the soup.
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