Spicy Broccoli Cheese Soup
By: The Mistress of...
Published: Wednesday, October 20, 2010 - 5:35am

Ingredients




1 tablespoon olive oil
1 bay leaf
1 medium onion, chopped
2 teaspoons garlic paste or garlic confit
1 green chili pepper (such as a serrano), chopped
3 1/2 cups (750 grams) frozen broccoli florets, defrosted
2 cups vegetable broth (or 2 cups water and 1 vegetable bouillon cu
1 sprig fresh rosemary
2 teaspoons garlic& herb cheese (such as Boursin...in a pinch, garlic&
1 tablespoon crème fraîche
2 tablespoons grated cheddar (or comté) cheese
Salt to taste, if desired





Preparation

1 Heat the olive oil in a large pot. Add the bay leaf, onion, garlic paste or confit (I used a wonderful garlic confit with mint and fresh chillies by Les Confits d'Amaury that I found at a gourmet market featuring artisinal products from around France at the Commerce Metro station here in Paris) and green chili pepper and saute until the onions are translucent. 2 Add defrosted broccoli, vegetable broth (or water and vegetable bouillon cube) and the sprig of rosemary. Bring to a boil. Remove the bay leaf. 3 Puree the soup in two batches in a blender. 4 Return to stove and stir over low heat. Add the garlic & herb cheese, crème fraîche and grated cheddar (or comté). Season with additional salt to taste, if desired. 5 Once you have poured the soup into serving bowls, use garnishes of your choice to make it pretty! A dollop of crème fraîche, additional grated cheddar/comté, red pepper flakes, fried onions...any or all of these would add a nice touch! 








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Preparation

 1  Heat the olive oil in a large pot. Add the bay leaf, onion, garlic paste or confit (I used a wonderful garlic confit with mint and fresh chillies by Les Confits d'Amaury that I found at a gourmet market featuring artisinal products from around France at the Commerce Metro station here in Paris) and green chili pepper and saute until the onions are translucent.  2  Add defrosted broccoli, vegetable broth (or water and vegetable bouillon cube) and the sprig of rosemary. Bring to a boil. Remove the bay leaf.  3  Puree the soup in two batches in a blender.  4  Return to stove and stir over low heat. Add the garlic & herb cheese, crème fraîche and grated cheddar (or comté). Season with additional salt to taste, if desired.  5  Once you have poured the soup into serving bowls, use garnishes of your choice to make it pretty! A dollop of crème fraîche, additional grated cheddar/comté, red pepper flakes, fried onions...any or all of these would add a nice touch!