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Jan 5, 2010

Broccoli and Cheese Soup

2 tablespoons olive oil

1- 1/2 cups thinly sliced yellow onions

1 tablespoon sliced garlic

1 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups chicken stock or canned, low-sodium chicken broth

4 cups broccoli florets

1- 1/2 cups (6 ounces) shredded medium sharp cheddar cheese

Croutons for garnish, optional

DIRECTIONS: Heat the olive oil in a 6-quart stockpot over medium

Heat. When it is hot, add the onions, garlic, salt, and cayenne

Pepper. Saute until the onions are soft and translucent, 4 to 5

Minutes. Add the chicken stock and bring to a boil. Once the stock is

Boiling, add the broccoli and cook until fork-tender, about 5

Minutes. Remove the soup from the heat and let it cool slightly. Then

Puree the soup, in batches, in a blender, adding the cheese in three

Additions while blending. Adjust the seasoning if necessary, garnish

With croutons if desired, and serve hot.