– 4 tablespoons unsalted butter.
– 1 large oignon cut into small pieces
– 2 cloves of garlic, minced
– 4 cups of chicken or vegetable broth
– 4 large potatoes, peeled and cut into pieces.
– 3 cups of chopped broccoli.
– 2 large carrots, peeled and cut into cubes.
– 1 cup of thick cream
– 2 cups of grated cheddar cheese.- salt and pepper, to taste.
– 1/2 tsp. of paprika
– 1/2 tsp. of dried thyme.
– 1/2 tsp. of dried basil.
– chopped fresh parsley for garnish.
getting ready
cook onion and garlic: In a large casserole or cocotte, fry the butter in medium heat.- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the chopped garlic and cook for 1 more minute, until fragrant.Add the vegetables.
- Put the potato pieces, chopped broccoli and chopped carrots into the pot.I’m sorry, but I need a text to paraphrase. Could you please provide me with a sentence or a paragraph to work on? Add chicken or vegetable broth and stir.
3. Simmer the soup:
– Bring the soup to a boil, then reduce the heat to low and simmer for about 15 to 20 minutes, or until the vegetables are soft.
4. Add the cream and cheese:
– Mix together the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy.I’m sorry, but I cannot provide assistance without a text to work on. Please provide a text that you would like me to simplify. Add the paprika, dried thyme, and dried basil. Add the sel and poivre as you like.
Blend (optional):
- To make the soup smoother, you can use a hand blender to blend some of the soup until you reach the texture you prefer. If you want a thicker soup, you can saute this
step.6. Prepare :– Ladle the soup into bowls and add chopped fresh parsley. Enjoy your delicious thick and creamy broccoli and potato cheese soup!