Broccoli Soup

• 2 tablespoons vegetable oil
• 6 cups broccoli florets chopped
• 1 medium onions diced
• 1/4 teaspoon sage rubbed
• 1 clove garlic minced
• 1 large russet potatoes diced
• 4 cups chicken broth defatted
• 1 each bay leaves
• 1 x salt and white pepper to taste
• 1/2 cup heavy whipping cream (35%)
• 6 teaspoons cheddar cheese shredded
• 1 package pie shell (9 inch) frozen, puff

1. In a large saucepan saut?
2. in oil, over medium heat, broccoli, onion, sage and garlic.
3. Add potato, chicken stock, bay leaf, salt and pepper.
4. Bring to a boil, reduce heat and simmer for approximately 20 minutes or until potato is fully cooked.
5. Pur?e in a food processor and return to heat.
6. Adjust seasoning and add cream.
7. Simmer gently.
8. Do not boil.
9. Preheat oven to 425?F.
10. Place hot soup in individual serving bowls and add a bit of Stilton.
11. Cover with the puff pastry which has been rolled out, make sure it does not touch the soup.
12. Brush the top of the pastry with an egg wash (egg and water mixed).
13. Bake at 425?F 10 minutes.
14. Watch carefully so it doesn't burn.

vegetable oil, broccoli florets, onions, sage, garlic, potatoes, chicken broth, bay leaves, salt, heavy whipping cream, cheddar cheese, shell

Taken from recipeland.com/recipe/v/broccoli-soup-33132 (may not work)