Well, it is the week of the Irish,so time for something green and with potatoes again!This soup is vey easy to make and it is tasty as well.
Ingredients:
2 tbsp. olive oil
1 medium onion,chopped
2 garlic cloves,chopped
5 c. chicken stock
1/4 tsp. dried thyme
1/2 tsp. salt
1 large crown of fresh broccoli(or 2 smaller crowns)
2 large potato,peeled and sliced
3-4 tbsp. heavy cream
baguette
good quality cheddar cheese
In a large saucepan,heat the olive oil,and saute the onion and garlic until the onion is cooked,about 5 minutes.Add the chicken stock,potato,salt,thyme and broccoli.Bring to a boil,then simmer for about 15 minutes.
Transfer mixture to your blender(half at a time),and puree until smooth.Return to the pot and add the cream.Warm through.Serve with cheddar cheese toasts,and additional cheddar cheese if desired.
Cheddar Cheese Toasts:
baguette slices,1 inch thick
shredded cheddar cheese
olive oil
salt & pepper
Place the baguette slices on a baking sheet.Brush with olive oil and sprinkle with salt & pepper.Bake at 350 for 4-5 minutes.Sprinkle cheddar cheese on top.Place back in the oven for 1-2 minutes more,until cheese is melted.Serve on top of your soup,or on the side.Make plenty...they are good!
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