Broccoli Soup With Potato And Cheddar Cheese

• 1 tsp. olive oil
• 3/4 lb. chopped broccoli
• 1 large potato, chopped
• 1 leek or onion, chopped
• 2 shallots, chopped
• 2 c. chicken stock
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1/2 tsp. curry powder
• 2 tsp. Dijon mustard
• 1 c. milk
• 1/3 c. shredded Cheddar

1. Heat oil
2. in
3. large
4. heavy
5. bottom
6. pot.
7. Add broccoli, potato, leek
8. and shallots and saute, stirring frequently over medium heat for
9. 5tinutes.
10. Add
11. 1 cup stock, thyme, oregano and curry.
12. Cover,
13. simmer
14. until
15. vegetables are very tender, about 30tinutes.
16. Stirtccasionally.
17. Let
18. soup cool.tour into blender ortood processor with mustard.
19. Process until a smooth puree (don't overpuree or potato will be gummy).
20. Pour puree
21. back into
22. pot.
23. Add remaining stock, milk and cheese. Heat
24. slowly, stirring
25. to blend well.
26. When cheese is melted it's ready.
27. Makes 1 quart.

olive oil, broccoli, potato, onion, shallots, chicken stock, thyme, oregano, curry powder, mustard, milk, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=590411 (may not work)