Saturday, May 23, 2009

Broccoli Cheese Soup

* Olive Oil
* 1 onion, diced
* 2 cloves garlic, diced
* 1 large potato, peeled and finely diced
* 1 bunch broccoli, chopped
* 2 cups cheese ( I used cheddar, but you could use whatever suits yoru fancy)
* 1/2 cup heavy cream

In a saucepan, saute onions in the olive oil until soft. Add in garlic and stir for a minute, until flavors are released. Add the potatoes and 3 1/2 cups of water and bring to a boil. Let simmer for about 5 minutes. Add the broccoli and let cook for about 7-10 minutes. Using a blender, puree the soup.
When you have desired consistency, pour back into pan and add cheese and heavy cream on low heat until heated through.
This is best served with gluten free bread on the side.
(the picture shows a piece of GF toast that I was dipping to taste test)

Modified from a Rachel Ray magazine recipe

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