Broccoli Cheddar Cheese Soup
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6
- 4 tablespoons butter
- 1 white or brown onion, peeled and finely chopped
- 4 cloves garlic, peeled and finely chopped
- 1 potato (around 200g/7ozs), peeled and very finely diced
- 4 cups/1 litre/2.1pints chicken stock
- 400g/14ozs. broccoli florets only, finely chopped
- 2 large carrots, peeled and grated
- 400ml/14ozs evaporated milk
- 3 tablespoons plain all purpose flour
- 200g/7ozs. cheddar cheese, grated
- 1 tablespoon Dijon mustard
Step 1 - Heat butter in a large pot on medium heat and add the onion and sauté until translucent. Add the garlic and sauté for 1 minute. Add the potato, stock and broccoli and simmer until tender, around 20 minutes (depending on how small you've cut the broccoli florets). Add the grated carrot in halfway through.
Step 2 -Whisk the evaporated milk with flour and add to the pot and stir and allow the soup to thicken. Then add the grated cheese and Dijon and season to taste and serve with warm bread.