6 oz potatoes
2 tablespoons butter
1 onion, finely chopped
4 1/2 cups chicken stock
12 oz broccoli
salt
freshly ground pepper
4 oz blue cheese
GARLIC CROUTONS:
2 slices white bread, crusts removed
2 tablespoons
sunflower oil
1 tablespoon butter
1 clove garlic, finely chopped | Peel potatoes and cut into 1-inch cubes.
Melt butter in a large saucepan over medium heat.
Add onion and cook, stirring occasionally,
5 minutes or until soft.
Add stock and potatoes, bring to a boil,
reduce heat, cover and simmer 10 minutes.
Cut broccoli into flowerets
and add to pan.
Return to a boil, reduce heat,
cover and simmer 10 minutes
or until vegetables are tender.
Meanwhile, make croutons.
Cut bread into shapes with a pastry cutter.
Heat oil, butter and garlic in a skillet
and fry bread shapes on both sides
until golden and crisp.
Remove with a slotted spoon and drain on paper towels.
Puree soup in a blender or food processor.
Return to rinsed-out pan, add salt and pepper,
then crumble in cheese.
Reheat gently without boiling,
until cheese has melted.
Garnish with croutons and serve.
Makes 6 servings. |
Wild Rice Soup -Susan: ROD Exchange