Broccoli Garlic Cheese Soup
Here’s a variation on “broccoli cheese” soup that I think you’ll enjoy, especially for garlic lovers.
My ingredients are:
- water
- vegetable stock
- Gruyere cheese, cubed
- 4 cloves garlic, smashed
- salt, pepper
- 1 medium baking potato, boiled
Boil the potato in water until soft, 25 minutes. Add to a blender with the cubed cheese. Next, in the same water, boil the stalks of the broccoli for about 6 minutes. Add these, along with some of the cooking water, to the blender. Pulse the blender until all these are chunky. Add the garlic to the blender. Finally, cook the broccoli heads for 4 minutes, and add them to the blender, with some boxed vegetable or chicken stock.
Purée until smooth.
Cook this mixture over heat for 3-5 minutes, until it returns to the simmer. This soup does not use cream, but it does get thickness from the potato and body from the cheese.
I also made some bread to go along with the soup. Okay, I didn’t bake the the bread, but I did make the little dipping sauce.
In a blender, combine EVOO, a splash of vinegar, and garlic and salt. Purée. This is a very strong dip. If you want it less biting, cook the garlic in the boiling water for 3 minutes before adding it to the blender.
