Broccoli and cheese soup

A creamy and rich soup packed with vegetables and high in fibre.

Recipe «Broccoli and cheese soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp extra virgin olive oil, 1 brown onion, finely chopped, 1 garlic clove, finely chopped, 700g broccoli, cut into small florets, 500g cream delight potatoes, peeled, cut into 1cm pieces , 1 litre salt-reduced chicken stock, 8 slices prosciutto, 1/2 cup milk , 1 cup vintage cheddar, coarsely grated, 4 slices crusty bread, to serve.

Ingredients:

• 1 1/2 tbsp extra virgin olive oil 
• 1 brown onion, finely chopped 
• 1 garlic clove, finely chopped 
• 700g broccoli, cut into small florets 
• 500g cream delight potatoes, peeled, cut into 1cm pieces 
• 1 litre salt-reduced chicken stock 
• 8 slices prosciutto 
• 1/2 cup milk 
• 1 cup vintage cheddar, coarsely grated 
• 4 slices crusty bread, to serve 

Instructions

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until softened. Add broccoli, potato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered, for 8 to 10 minutes or until vegetables are tender.
2. Remove from heat. Stand for 5 minutes. Using a stick blender, blend soup until smooth (see note). 3 Meanwhile, heat remaining oil in a large frying pan over medium heat. Add prosciutto. Cook for 1 to 2 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.
3. Return soup to medium heat. Stir in milk. Add cheese. Gently stir until cheese is melted. Season with salt and pepper.
4. Top with prosciutto and serve with crusty bread.