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Preparation time
15 minutes
Total time:
40 minutes
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Ingredients
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2 tbsp (30 mL) unsalted butter
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3 celery stalks, diced
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1 onion, diced
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1 Russet potato, peeled and diced
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4 cups (1 L) vegetable broth
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1/4 tsp (1 mL) each salt and pepper
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6 cups (1.5 L) chopped broccoli, including stems
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1/2 cup (125 mL) shredded Cheddar cheese, to serve
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Directions
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Melt butter in large saucepan over medium heat. Add celery, onion, and potato; cook about 4 min., until vegetables begin to soften. Add broth, 2 cups (500 mL) water, salt and pepper.
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Bring just to a boil over high heat then reduce to a simmer 10 to 15 min., or until potato is soft. Add broccoli. Simmer an additional 5 to 7 min., or until broccoli is fork-tender.
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Use an immersion blender to purée soup until smooth. Divide soup into 8 serving bowls and top each with 1 tbsp (15 mL) shredded Cheddar cheese before serving.
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