1 lb (450 g) fresh broccoli
6 oz (175 g) good mature Cheddar, grated
6 oz (175 g) potatoes
1 medium onion, peeled
3 1/2 cups (27 fl oz) 750 ml chicken stock
1 tablespoon sunflower oil
Good pinch Salt and pepper
1/2 teaspoon white sugar
6 oz (175 g) good mature Cheddar, grated
6 oz (175 g) potatoes
1 medium onion, peeled
3 1/2 cups (27 fl oz) 750 ml chicken stock
1 tablespoon sunflower oil
Good pinch Salt and pepper
1/2 teaspoon white sugar
method
1. Chop the onion, potatoes and broccoli, and put half the florets to one side.
2. Heat the chicken stock or water to boiling point.
3. Pour the oil into a large saucepan, fry the onion very gently until translucent and add the potatoes. Give it a stir, add the boiling chicken stock or water and sugar, and cook the potatoes and onions for about 10 minutes.
4. Add half the broccoli, season and cook until tender - about 5 minutes.
5. Pour it into a blender or food processor with the remaining raw florets, and whizz for a few seconds.
6. When the soup is smooth it will still have a lovely texture from the florets.
7. Now pour the soup back into the saucepan, and stir in the grated Cheddar until that lovely deep green is streaked with gold!
Serve with granary or crusty French bread
2. Heat the chicken stock or water to boiling point.
3. Pour the oil into a large saucepan, fry the onion very gently until translucent and add the potatoes. Give it a stir, add the boiling chicken stock or water and sugar, and cook the potatoes and onions for about 10 minutes.
4. Add half the broccoli, season and cook until tender - about 5 minutes.
5. Pour it into a blender or food processor with the remaining raw florets, and whizz for a few seconds.
6. When the soup is smooth it will still have a lovely texture from the florets.
7. Now pour the soup back into the saucepan, and stir in the grated Cheddar until that lovely deep green is streaked with gold!
Serve with granary or crusty French bread
serving amount
serves four
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